6 to 8 servings
5 pounds potatoes, peeled and cut into chunks
1 package (8 ounces) cream cheese, softened
2 tablespoons minced onion
2 eggs
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
1 package (8 ounces) cream cheese, softened
2 tablespoons minced onion
2 eggs
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 the oven to 325°F. Coat a 2-quart casserole dish with nonstick cooking spray.
Place the potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain.
In a large bowl, with an electric beater on medium speed, beat the potatoes and cream cheese until smooth. Add the onion, eggs, flour, parsley, salt, and pepper, and continue to beat until well blended.
Spoon the potato mixture into the casserole dish. Sprinkle with the French-fried onions and bake for 35 to 40 minutes, or until heated through and the edges are golden.
Place the potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain.
In a large bowl, with an electric beater on medium speed, beat the potatoes and cream cheese until smooth. Add the onion, eggs, flour, parsley, salt, and pepper, and continue to beat until well blended.
Spoon the potato mixture into the casserole dish. Sprinkle with the French-fried onions and bake for 35 to 40 minutes, or until heated through and the edges are golden.
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