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Mashed Potato Caserrole
submitted by krys of Greenwood, IN


[go to my cookbook]
prep time: | total time: | serving size: 4-6
4 red/russet potatos
2 TBS butter
2 TBS olive oil
3 TBS milk
1 small onion
1 stalk celery
1 small red pepper
2 TBS Parmesian cheese


Cook the potatoes in boiling salted water until tender, about 15 minutes.
Preheat oven to 450°F.
Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the sautéed vegetables. Season the mixture to taste with sea salt and white pepper.
Spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese and paprika. Bake for 20 minutes or until golden brown.






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