Mashed Potatoes Almondine

Mashed Potatoes Almondine

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Recipe by  Stephanie

“Creamy and oh so good baked mashed potatoes!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a shallow casserole dish.
  2. Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a mixing bowl; mash.
  3. Beat the sour cream, cream cheese, green onion, salt, and pepper into the potatoes with an electric hand mixer; continue beating until smooth. Pour the mixture into the prepared dish, sprinkle the the almonds over the potatoes. Brush the top with the melted butter and cover with the bread crumbs.
  4. Bake in the preheated oven until golden brown on top, about 30 minutes.

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Reviews (2)

Rate This Recipe


This was very bland. I added extra bread crumbs and butter, still bland. I had to add boullion cubes to it to give it flavor.



You really can't go wrong with sour cream, cream cheese and green onions in mashed potatoes. I think it would be better with more almonds though. They provided a little bit of texture, but more or less got lost in the potatoes and provided little to no almond flavor. Could use more crumbs on top too. I don't care for whipped potatoes, so I beat the cream cheese and sour cream together and stirred it into the mashed potatoes along with the S&P and green onions-worked great for my preference. Will try again with more almonds and bread crumbs.

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Amount Per Serving (6 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 27.6 g
  • 43%
  • Carbs
  • 49.9 g
  • 16%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 271 mg
  • 11%

Based on a 2,000 calorie diet



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Mashed Potato Casserole


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Homemade Mashed Potatoes