Easy Puffed Potatoes Casserole
This dreamy Easy Puffed Potatoes Casserole is a dish worthy of company but simple enough for weeknights! Plus you don’t have to peel even one potato!
Starting with a box of instant potatoes makes this Mashed Potato Casserole a breeze to whip up and very easy to make disappear.
Why You’ll Love this Potato Casserole Recipe
- Starting with a recipe with instant potatoes makes quick work of a hearty side dish.
- No peeling or mashing is needed!
- If you have picky children that don’t like rustic mashed potatoes, these are smooth and delicious!
When our children were younger, one of my dear friends and I got together with our stacks of recipe cards and exchanged favorites. These doctored-up instant mashed potatoes made frequent appearances on her holiday table but are simple enough for any meal.
I always have these ingredients on hand; so when I decided to make a beef stew on this snowy Saturday, these yummy potatoes were the perfect accompaniment.
Frequently Asked Questions
What Are Instant Potatoes?
Instant Potatoes, Potato Buds, and Potato Flakes are all cooked, dehydrated potatoes. When reconstituted with milk or water, they become mashed potatoes.
Are Instant Potatoes Bad for You?
Instant potatoes contain more sodium and less fiber than traditional mashed potatoes. But they still have other nutritional benefits found in mashed fresh potatoes, like B vitamins and Vitamin C.
Tips for this Mashed Potato Bake Casserole:
- I use Potato Buds for this recipe, but follow the instructions in this recipe, not on the box.
- The picky hubby likes more rustic, traditional mashed potatoes, but when I don’t have gravy, these are a delicious alternative.
- I used my large OXO Offset Spatula< (affiliate links) to make a repetitive pattern across the top of the casserole before baking. This is totally optional but nice for a special occasion.
- I like a sprinkle of paprika to give this instant mashed potato casserole a little color. I was a little overzealous this time! I love this OXO Dusting Wand for sprinkling powdered sugar, spices, etc.
More Potato Recipes You’ll Love:
- Instant Pot Mashed Potatoes from Crunchy, Creamy, Sweet
- Crock Pot Baked Potatoes from Well Plated
- Oven Roasted Herb and Garlic Parmesan Potatoes from Mom on Timeout
- Roasted Red Potatoes from Aggie’s Kitchen
- Twice Baked Potatoes
- Grilled Potato Packets
- Side Dish Recipes
- 2 2/3 cups Instant Potatoes, I use Potato Buds
- 2 2/3 cups water
- 2/3 cup milk
- 4 tablespoons butter
- 1 teaspoon salt, divided
- 8 ounces cream cheese, at room temperature
- 1 egg, beaten
- 1 tablespoon instant onion (I used 1 teaspoon Penzey's Minced White Onion)
- Paprika to garnish
- Preheat oven to 350º.
- Prepare potato buds following the recipe on the box, using the above ingredient amounts, but only 1/2 teaspoon of the salt.
- Turn burner off and add the softened cream cheese, egg, instant onion, and the rest of the salt.
- Put potatoes into a greased 9 x 13 baking pan or use a smaller pan for thicker potatoes. Sprinkle with paprika if desired and bake 45 minutes.
Adapted from my friend, Sarah.
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Amount Per Serving: Calories: 251Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 495mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 5g
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