Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, pepper, salt, garlic powder, tarragon and paprika if desired. Spoon into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before microwaving. Microwave, uncovered, on high for 10 minutes, stirring once. Microwave 4-6 minutes longer or until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (666g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 1325 (80%)|
|Amt Per Serving||% DV|
|Total Fat 147.2g||196 %|
|Saturated Fat 83.3g||417 %|
|Monounsaturated Fat 37.1g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 467mg||144 %|
|Sodium 1360.5mg||47 %|
|Potassium 1595.9mg||42 %|
|Total Carbohydrate 58.9g||17 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 53.5g|
|Protein 29.3g||42 %|
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: 1646
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