Scoop pulp out of leftover potatoes (save the skin for potato skins... yum!) and mash fairly well. Melt butter in a large sauce pan. Whisk in flour a tablespoon at a time to begin your roux. Add a pinch of salt and a pinch of pepper. Slowly add milk and bring just to a boil. Add potato pulp and sour cream and stir well as mixture heats through. You may add cheese as well and allow it to melt or use cheese as garnish (or both). When heated, serve with green onions, bacon bits, and cheese as garnish.
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 4|
|Calories from Fat: 305 (62%)|
|Amt Per Serving||% DV|
|Total Fat 33.9g||45 %|
|Saturated Fat 20.9g||104 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 94.6mg||29 %|
|Sodium 749.1mg||26 %|
|Potassium 917.2mg||24 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 33.7g|
|Protein 11.7g||17 %|
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Calories per serving: 494
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