Mashed Potato Bowls - cooking recipe

Ingredients

4 large potatoes, peeled (about 3 pounds)
2 teaspoons salt, divided
1 (8 ounce) package cream cheese, softened
1 egg, lightly beaten
2 tablespoons flour
1/4 teaspoon baking powder
1 tablespoon butter, melted
1/4 teaspoon paprika
pepper (optional)

Preparation

Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
Mash the potatoes in a large bowl, using a potato masher.
Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
Spoon the mixture into 6 large mounds on a baking sheet.
Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.