Potato Souffle

Do you want to make your potatoes happy? Just tell them they are going into this recipe and you'll see the smiles in their eyes!



Most recently I made this to go along with "MarY's" pork - or as I refer to it "MY" pork! I took it to the new parents and so I made it in a disposable dish - The tired mommy can just throw it away, and that, my friend, is the real gift!



This recipe starts with 2 cups of mashed potatoes. I usually cut my potatoes into fourths and boil.



On one of my trips to my parents cabin in the Catskills, I found this jewel in a box in their garage. Since my mother didn't know the last time she had even seen it, she knew she could easily part with it. Lucky me!! I am now the proud owner of a 1970 something potato ricer. My gadget total is now 1067!



I don't know how hard it is to use a 2008 potato ricer, but I have decided that "Potato Ricing" should be an Olympic sport! I literally broke a sweat trying to push those puppies out those little holes. My daughter Logan was laughing at me and asked to try. She quickly agreed and now is in training for the 2012 Olympics in London.

Potato Souffle
2 cups mashed potatoes (warm or cold)
milk
8 oz cream cheese
2 eggs
1 small onion (I just use onion powder)
2 Tablespoons flour
3 1/2 oz can french fried onions
salt and pepper

Mash potatoes using half as much milk as normal. Add softened cream cheese, eggs, onion and flour. Beat at low speed until blended, then at high speed until fluffy. Add salt and pepper to taste.

Pour into a greased 9 inch round baking dish. Sprinkle french fried onions over top.

Bake at 300 for 35 minutes.

Picture at top is a double recipe.

Enjoy your happy potatoes!