Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | -Janet Newcomer |
1¾ cup | Water |
2 tablespoons | Margarine; or butter |
⅛ teaspoon | Pepper |
1 cup | Milk |
2½ cup | Mashed Potato Flakes |
2 tablespoons | Mayonnaise |
2 tablespoons | Parmesan cheese; grated |
1 \N | Egg; slightly beaten |
\N \N | Paprika |
Heat oven to 325F. Grease 15x10x1-inch baking pan. In medium saucepan, combine water, margarine and pepper; bring to a rolling boil. Remove from heat; stir in potato flakes, mayonnaise, cheese and egg with fork until well blended. Pipe or spoon potato mixture into 16 mounds on greased pan; sprinkle lightly with paprika. * Bake for 15 to 20 minutes or until thoroughly6 heated.
*TIP: Recipe can be prepared to this point, covered and refrigerated up to 24 hours. Uncover; bake for 20 to 25 minutes.