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“A terrific mashed potato casserole. The addition of the baking powder is amazing!”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Peel and place shallots in small caserole dish a lid, Coat shallots with olive oil, chicken broth, thyme and garlic powder.
  3. Cover dish and roast for 40-45 mins in hot oven.
  4. Set shallots aside in the casserole and reserve the liquid.
  5. Wash potatoes thoroughly, Peel if desired (We like them skin-on!), Cut potatoes into quarters and boil in large pot until done- about 20 mins, depending on size.
  6. A few minutes before potatoes are done, scald the 1/2& 1/2 in a small saucepan and set aside, Cut stick of butter in half, Then cut each half into small pats (slices).
  7. When potatoes are done cooking, drain and return to boiling pot, Mash potatoes dry until they are well broken up, Add roasted shallots and 1/4 cup of the reserved liquid, Whip with a mixer until smooth.
  8. Add baking powder, fat free cream cheese and 4 TBS butter and enough scalded 1/2 and 1/2 to whip until the mixture is fairly creamy, Salt and pepper to taste.
  9. Spray non-stick cooking spray onto 13"x9" oven-proof dish.
  10. Pour in potato mixture and smooth out evenly in dish, Place remaining thinly sliced butter pats on the surface and sprinkle lightly with paprika.
  11. Bake at 350 degrees until lightly browned on top (about 30-40 minutes).

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