Revision as of 21:09, 5 January 2014

Serves: 6

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

From: Vhttp://www.vegetariantimes.com/recipe/cheesy-potato-spoon-bread/

Ingredients

4 cups leftover mashed potatoes

1 cup all-purpose flour

3 Tbs. soy margarine

½ tsp. onion powder

Salt to taste

½ tsp. ground white pepper

½ tsp. cayenne pepper, optional

4 large eggs, beaten, or 1 cup egg substitute

¼ cup minced fresh parsley, optional

6 oz. Pepper Jack cheese, shredded

10 oz. fat-free cream cheese, softened

Directions

Step 1

Preheat oven to 425°F. Generously butter 6 1-cup ramekins or 2-qt. soufflé dish or casserole.

Step 2

If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

Step 3

Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.

Step 4

Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into a prepared casserole. Make a well in center, and spoon in 2 heaping Tbs. of parsley-cheese filling. Cover filling with 4 Tbs. potato mixture. If using a casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.

==Step 5==Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley, if desired.