Baked Mashed Potatoes

Great taste; although the texture was a bit different; it wasn't fluffy but definitly creamy. It could have been the fact that I used low fat sour cream. For me, it came out looking like a souffle; which I thought was cool. I did increase the baking time by about 15-20 minutes. But I would definitly make again.

I scaled this back (for 3) and used 4 small/medium nadine potatoes but could not bring myself to use the full amount of mayo, sour cream and milk and eggs (felt I would have a liquid mess but I may have been wrong and maybe it should have turned out more along the lines of a soufle) but that said I added 1/4 cup of mayo (full egg type), 1/8 cup sour cream. 1/8 cup milk (low fat) and 1 egg but 2 teaspoon of dijon mustard and it mashed to a beautiful smooth consistency, put it into a small lightly greased dish and topped with the cheese (think I may of used closer to half a cup of sharp vintage cheddar - sorry love the stuff but next time would sprinkle with a little hot paprika) and baked for 30 minutes at 160C fan forced oven for 35 minutes and it was cooked to perfection with a lovely brown cheesy crust and soft potatoe pillow to eat. Thank you Indiana Nurse, made for I Recommend Tag Game and recommended by 4-H Mom.

This was awesome. I used left over mash potatoes for this. Talk about sprucing them up. YUMMY! I loved the flavor. Oh - this is my new recipe for leftover mash potatoes. Thanks.

Delicious! We had this with Millers Crockpot Roast Chicken, perfect accompaniment. When I first put it in the oven I wondered if I'd overdone the mayo and sour cream as it was quite runny in texture, but it thickened up once in the oven. Seconds all round, thanks for posting!