1. Boil the potatoes in a large stockpot until they are tender when pierced with a knife. Drain thoroughly and return them to the pot
2. Add the butter and stir to melt. Drop in the cream cheese, chives, eggs, salt, and pepper. With an electric mixer whip the potatoes until fluffy.
3. Lightly butter a 2 quart shallow casserole. Spoon the potato mixture into it and smooth over the top. Sprinkle with Parmesan cheese. (The casserole may be prepared to this point up to 8 hours in advance. If made more than 2 horus in advance, cover with foil and refrigerate it. Bring to room temperature before baking.)
4. Preheat the oven to 400?. Bake the casserone, uncovered, for 40 minutes, or until golden on top and sizzling
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (261g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 157 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 298.2mg||92 %|
|Sodium 233.3mg||8 %|
|Potassium 826.3mg||22 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 18.5g|
|Protein 14.6g||21 %|
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Calories per serving: 300
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