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Suggest a better descriptionPeel and chop potatoes, boil until tender. Drain, mash and beat until smooth. Add cream cheese and beat again. Blend in egg, flour, parsley, chives and seasonings. Turn into butterer 2-quart casserole and spread onions on top. Bake uncovered at 325 for 25-30 minutes. MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book
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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1584 | ||
Calories from Fat: 1053 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117g | 156 % | |
Saturated Fat 65.8g | 329 % | |
Monounsaturated Fat 29.3g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 374.2mg | 115 % | |
Sodium 1144.6mg | 39 % | |
Potassium 2734.7mg | 72 % | |
Total Carbohydrate 108.9g | 32 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 97g | ||
Protein 31.3g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1584
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