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Ingredientes
- 10 med potatoes
- 6 ounce cream cheese room temperature
- 1 c. dairy lowfat sour cream or possibly plain yogurt
- 2 tsp onion salt or possibly 1 tsp onion salt, 1 tsp garlic salt
- 1/4 tsp freshly grnd pepper
- 2 Tbsp. butter grated cheese and/or possibly paprika
Direcciones
- Peel and quarter potatoes. You will have 7-8 c. peeled potatoes. Put potatoes in large saucepan with water to cover. Bring to a boil and boil till tender, about 20-25 min. Drain well. Mash till smooth with potato masher or possibly electric mixer. Mix cream cheese with lowfat sour cream or possibly yogurt, onion salt and pepper. Beat into the potatoes and beat with a whisk till smooth and fluffy. Taste for seasoning: you may wish to add in a tsp. of plain salt. Place in two-qt casserole or possibly a refrigerator container. Cold and cover. To serve, place desired amount in greased casserole, dot with butter or possibly margarine and sprinkle with paprika or possibly top with lots of cheese (freshly grated, if possible). Bake at 350 degrees for 30-45 min, uncovered, till heated through.
- Makes 8-10 servings. Tastes best if refrigerated 12-24 hrs before baking. Can be kept in covered refrigerator container for up to two weeks.
- POTATOES WITH CHIVES: Instead of 2 teaspoon onion salt, use 1 tsp garlic salt or possibly onion salt, 1 teaspoon plain salt, and one tbsp. chopped freeze-dry or possibly fresh chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 8 servings | |
| Calories 312 | |
| Calories from Fat 141 | 45% |
| Total Fat 16.04g | 20% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 141mg | 6% |
| Potassium 966mg | 28% |
| Total Carbs 37.41g | 10% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.69g | 2% |
| Protein 6.07g | 10% |
