Mashed Potato Casserole Recipe
5 pounds potatoes, peeled and cut into chunks
1 package (8 ounces) cream cheese, softened
2 tablespoons minced onion
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1-1/2 teaspoons salt
1 teaspoon black pepper
1 can (2.8 ounces) French-fried onions, coarsely chopped
Preheat oven to 325°F. Coat a 2-quart baking dish with nonstick cooking spray.
Place the potatoes in a cooking pot and add enough water to cover. Bring to a boil, reduce heat to and cook for 12 to 15 minutes, or until fork-tender. Drain.
Transfer potatoes to a large bowl, add the cream cheese and beat with an electric beater on medium speed until smooth. Add the onion, eggs, flour, parsley, salt, and pepper, and continue to beat until well blended.
Spoon potato mixture into the baking dish. Sprinkle with the French-fried onions and bake for 35 to 40 minutes, or until heated through and the edges are browned.
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