Confetti mashed potatoes 1

Ann Creber's - Confetti Mashed Potatoes


by Ann Creber

I guess all households have certain 'standard' items which are always in the refrigerator or vegetable rack and, of course, potatoes would have to feature here! My Dad was a keen vegetable gardener and we always had an abundance of his 'spuds' at mealtime. When Mum was having an adventurous day, she would even add chopped parsley, but when Nanna came to liv with us food became much more interesting!

I still love potatoes and now wish such a range to choose form we can be even more adventurous! The following recipe is a favourite of mine and one I use often. I can't remember where it came from but I always enjoy it.


Serves 6-8

  • About 7 large potatoes, peeled and chopped
  • 1/2 cup milk
  • 60g butter 250gr firm cream cheese, diced
  • 3 spring onions, finely chopped
  • 1/2 red capsicum, peeled
  • 2 TB chopped parsley
  • 1 small egg, beaten
  • 1/2 - 3/4 cup grated tasty cheese


  1. Cook the potatoes in lightly salted water, drain well. Drain well and mash with the butter and milk.
  2. Stir the diced cream cheese, spring onions, red capsicum and chopped parsley into the mashed potatoes with a sprinkling of pepper.
  3. Spoon the mixture into a buttered 20 cm x 32 cm casserole, brush lightlywith beaten eggs and sprinkle generously with the grated cheese.
  4. Bake in a preheated 180oC oven for about 25 minutes or until potato mixture is puffy and golden. Serve at once.

NOTE It can be very gently reheated if there are leftovers.

Ann Creber
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