Philly Mashed Potatoes Recipe -
Philly Mashed Potatoes Recipe
  • READY IN 55 mins

Philly Mashed Potatoes

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"These are a 'can't miss' for any dinner! Excellent!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    50 mins

    55 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  3. In a large mixing bowl combine mashed potatoes, cream cheese, onion, eggs, flour, salt and pepper. Using an electric mixer, beat on medium speed for several minutes. Spoon mixture into a 1 1/2 quart casserole dish and top with crushed fried onions.
  4. Bake in preheated oven for 30 to 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2006

I doubled the potatoes, and omitted the eggs. Then added 1 heaping tablespoon butter and 3 heaping tablespoons sour cream while mashing. I also added dried parsley and a cup of shredded cheddar cheese while mixing. Before topping with the fried onions, I covered the potato mixture with more shredded cheddar. There were none left!!( this made a 9x13 ) My family is begging for more already.

Most Helpful Critical Review
Jan 25, 2004

This is an easy recipe to make. My husband liked it but it wasn't so popular with the kids. I think the eggs give this make ahead potato recipe a fluffy airy texture. Like some of the other reviews, I added some garlic for a little extra flavor. I have a similar potato recipe without eggs that has cream cheese and sour cream. As a matter of personal taste, I'll probably stick with that one in the future but this one has the potential to be a big hit if you like a really fluffy texture. The french fried onions on top are a nice extra that I will try out the next time I make my usual recipe. Thanks for sharing it!


50 Ratings

Mar 01, 2008

This was fantastic... everyone asked for more, even the kids! I did as others suggested and added a bit of garlic and some grated cheddar cheese. Delicious!

Dec 30, 2003

WOW!!!! That is all I can say about these potatoes. The best I've ever had Will Make Again and Again Thanks........

Jul 24, 2003

Everybody really enjoyed these, I thought it went a little overboard on onions, so next time I may use half of a raw onion. I also make a recipe similar to this with just mashed potato and cream cheese, which is comparable. I also added some fresh parmesan cheese, I would make this again.

Jul 24, 2003

I have been searching for a good "make ahead" mashed potato recipe. THIS IS IT! I followed the recipe as stated except I added garlic but you could easily omit the chopped onion and the Durkee onion topping. They were creamy and not at all dry like so many make ahead recipes. A definte keeper.

Aug 29, 2003

I have made these 2 times in the last 2 weeks. This is a fantastic recipe.My kids will even reheat this and eat it for an after-school snack. couldn't get them to touch plain mashed potatoes once refridgerated. YUMMY!!!!!

Feb 24, 2004

Great recipe! Potatoes were very smooth and creamy. I used 5 lbs. of red potatoes and I boiled several cloves of garlic with the potatoes and mashed the garlic in with the potatoes. My daughter, who isn't much of a potato eater, couldn't get enought of them. I will definitely make these again!


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  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 32.8 g
  • 50%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 536 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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