Ingredients:

  • 2-1/2 lbs waxy potatoes – peeled and diced
  • 1 C warm water
  • 1/2 C oil
  • 2-1/4 C nonfat dry milk
  • 1/2 C sweet red pepper – diced
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp white pepper
  • 1/4 tsp seasoning salt
  • 1/4 tsp salt
  • 1 C instant mashed potatoes
  • paprika
  • 1/2 C romano cheese – grated

Directions:

  1. Preheat oven to 350 degrees
  2. Lightly grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
  3. Cook potatoes in boiling, salted water to cover until potatoes are no longer crunchy – set aside with all of the cooking water
  4. With an electric mixer, combine 1 C warm water, oil, dry milk, sweet pepper, garlic powder, white pepper, seasoning salt and salt
  5. Add cooked potatoes with cooking liquid –  mix thoroughly
  6. Add instant mashed potatoes, stirring until smooth
  7. Using a spatula, spoon mixture into prepared baking dish
  8. Sprinkle with layer of paprika – to taste
  9. Top with romano cheese
  10. Bake for 15 – 20 minutes, until the cheese starts to brown

Notes:

  1. I like to divide into 6 portions and bake in a large greased 6 count muffin pan for “rounded potato balls”
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