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Easy Puffed Potatoes Casserole

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This dreamy Easy Puffed Potatoes Casserole is a dish worthy of company but simple enough for weeknights!

Easy Puffed Potatoes Casserole on a small white plate with a red handled fork

 

Easy Puffed Potatoes Casserole

When our children were younger, one of my dear friends and I got together with our stacks of recipe cards and exchanged favorites.  This puffed potato casserole made frequent appearances on her holiday table, but is 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. As a bonus, no peeling or mashing is necessary!

Easy Puffed Potatoes Casserole in a rectangular ceramic dish

Tips for This Puffed Potato 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 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 the dish a little color. I was a little overzealous this time! I love this OXO Dusting Wand for sprinkling powdered sugar, spices, etc.
Easy Puffed Potatoes Casserole - Simple enough for a weeknight, but impressive enough for company!

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Easy Puffed Potatoes Casserole | Simple enough for a weeknight, but impressive enough for company!

Puffed Potatoes

An easy potato casserole worthy of serving to company!

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: side dish
  • Method: Baking, Mixing
  • Cuisine: American

Ingredients

  • 2 2/3 cups 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

Instructions

  1. Preheat oven to 350º.
  2. 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.
  3. 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.

Notes

Adapted from my friend, Sarah.

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