This is a very rich, upscale version of mashed potatoes. With half a cup of butter, a whole can of cream of chicken soup, sour cream and lots of cheese in the mixture, it makes for a very hearty dish that’s sure to please guests in any gathering.
I learned this recipe several years ago from a friend of my daughter, who learned it while on a visit to the US. Since then I’ve prepared it often for family gatherings and have, in turn, shared the recipe with others.
Try this delightful potato dish during the holiday season. It goes well with roast chicken or turkey, meat loaf, rellenong manok and barbecued meat.
Baked Mashed Potatoes with Cornflakes Topping
6 medium to large potatoes
½ c butter, softened
can cream of chicken soup
c sour cream
c grated cheddar cheese
1 ½ c chopped green onions
1 tsp salt
1 ½ – 2 c coarsely crushed cornflakes
Peel the potatoes and boil them in enough water to cover until tender. Mash the potatoes then let them cool.
Preheat the oven to 350ºF (180ºC). In a large bowl, mix together the butter, cream of chicken soup, sour cream and cheddar cheese. Fold in the cooled mashed potatoes and the green onions. Season with salt then mix until well-blended.
Spread the mixture into a large oven-proof dish (measuring about 9 x 11 x 2 inches). Sprinkle enough of the crushed cornflakes to cover the surface of the potatoes completely. Bake in preheated oven for 25-30 minutes. Let cool for about 10 minutes before serving. Makes 12-15 servings.
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Save time by grating the cheese and chopping the green onions while waiting for the mashed potatoes to cool.
For an easy way to crush the cornflakes: Put the cornflakes in a resealable plastic bag. Seal and flatten the bag (make sure there’s no air inside). Pass a rolling pin over the cornflakes until the cornflakes are coarsely crushed. (For more texture, do not crush them too finely.)