1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (292g) Recipe makes 12 servings |
||
| Calories 312 | ||
| Calories from Fat 102 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.4g | 17% | |
| Saturated Fat 7.0g | 35% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 80mg | 3% | |
| Potassium 927mg | 26% | |
| Total Carbohydrate 47.6g | 15% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 2.0g | ||
| Protein 6.6g | 13% | |
Mashed Potatoes With Cream Cheese
SERVES 12
Ingredients
- 6 lbs yukon gold potatoes
- 8 ounces cream cheese
- 8 ounces sour cream
- 1/2 cup milk
- 2 teaspoons onion salt
- 1/2 teaspoon black pepper
Directions
1
Peel and cut the potatoes into large cubes and boil in salted water until tender.2
Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices.3
Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.4
Spoon into a casserole dish or a 9x13 pan.5
You may cover it and refrigerate for 24 hours, or proceed to baking right away.6
Bake covered with foil at 350 for 45 min's.7
Increase the time if the dish has been chilled.
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- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 4 hours
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- Occasion > To Go... > Potluck
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Chef #540346
On Oct 22, 2009
What an excellent flavor and so creamy! I loved this recipe and will definitely make it again and again. The only change I made was with the onion salt since I didn't have any. Instead I added 1 1/2 tsp salt and some garlic powder. Thanks for the great recipe!
From: Chef #463181
On Nov 27, 2008
This is a family favorite. The potatoes are so creamy and delicious. I make this for every holiday and there are never any leftovers.
From: Roger/OH
On Nov 21, 2005
Wonderful Wonderful potatoes. So easy to make. I halved the recipe, made them the night before and baked them the day of the meal. Had visions of making potatoe cakes from the leftovers, but there was none left. Thanks for the great recipe.
From: charmedsherry
On Nov 8, 2007
cheddar was very sharp for me and would leave my tongue very dry and spiky,so from now on all hail the cream cheese!excellent recipe
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