Fluffy Potato Casserole Recipe - Allrecipes.com
Fluffy Potato Casserole Recipe

Fluffy Potato Casserole

Recipe by  

"This is a very tasty potato dish."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings


  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
  2. Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed. Pour into prepared casserole dish. Spread fried onions evenly over the top.
  3. Bake uncovered for 30 to 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

I get requests for this recipe every Thanksgiving, but I've made modifications. I usually double everything except the egg, cream cheese and onion. Even doubling the recipe, I find that half an onion is plenty, even for onion lovers. I've also substituted sour cream for the cream cheese, with great results.

Most Helpful Critical Review
Nov 17, 2008

This was ok. I did use less cream cheese and added little chunks of montery jack, but the onions were a little crunchy inside...which made my kids notice them. The potatoes were kinda runny. It wasn't bad, but I won't make it again.

Apr 09, 2007

Thank you for making me a star at my Easter Dinner. Everyone loved this dish. I did change a few things, I didn't add the flour. I used flavored cream cheese, green onions, added crumbled bacon. I also put a layer of grated cheddar cheese along with the French Fried Onions on the top of the casserole - too many calories for everyday but absolutely fantastic for a holiday dinner!

Dec 27, 2002

If you want a new taste for mash potatoes this recipe is a winner! I made this recipe three time already, at Thanksgiving a made 10bs and it was all gone, they taste rich and smooth. 5 starr josephine

Feb 07, 2007

Oh my....how good was this?! We loved your dish Colleen! I didn't have quite enough cream cheese so I made up the difference with low fat sour cream, however, I did double the potatoes but nothing else. I didn't see the need for the flour or for the onion, ONLY because I felt that the fried onions would work even better not only as the topping but mixed in as well and it did. I added garlic and onion powders to the mix too. This was awesome girl and I thank you for submitting your recipe!

Nov 07, 2006

Quick and easy! Light and fluffy! I used leftover Yukon Gold mashed potatoes from Sunday dinner and, following the advice from another reviewer, doubled everything except the cheese (I used Neufchatel), onion and egg. I didn't have fresh onion so I used 1 1/2 teaspoons of onion powder which worked great because my kids don't like to see onion. I also didn't put the french onions on the top. I did forget the flour but I don't know that it made a difference. I also added about 1/3 c real bacon chunks. I know that made a difference! My 13-year-old son had thirds! I think it would be good with green onions or a touch of parsley to add color.

Dec 15, 2008

We made this the day after Thanksgiving as a way to use up some smashed potatoes. We used a slightly higher potato to egg ratio and scaled up the recipe. The mashed potatoes already had cheddar and bacon in them, but we added some scallions, cooked ham, and a little extra cheddar, and baked it in one of those huge foil turkey pans (also a Thanksgiving leftover!). We used up all the potatoes and the casserole disappeared almost instantly!

Jun 22, 2008

What a delightful change from the usual mashed potatoes. I kept everything the same except I doubled the potatoes. I think it would be too cream cheesy with only 2 cups potato. Definately a keeper.


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  • Calories
  • 943 kcal
  • 47%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 313 mg
  • 104%
  • Fat
  • 66.3 g
  • 102%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 1689 mg
  • 68%

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

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