Mix potatoes and enough water to cover in a 4 quart saucepan. Bring to boil. Reduce heat to medium, cook 25 to 30 minutes or until tender. Dreain well. Madh potatoes gradually stirring in salad dressing cream cheese, onion powder, 3/4 teaspoon salt and 1/4 teaspoon pepper until light and fluffy.
Spoon into 1 1/2 quart casserole. Sprinkle with paprika. Cover Tightly, freeze. To serve, thaw casserole. Heat oven to 375. Bake 1 to 1 1/4 hours or until thoroughly heated. Serves 10 to 12. (Bake at 350 for 45 minutes if you don't freeze the casserole). Prep time 40 minutes. Cooking time 1 hour.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 63 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.6mg||4 %|
|Sodium 130.1mg||4 %|
|Potassium 523.5mg||14 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 19.7g|
|Protein 3g||4 %|
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Calories per serving: 162
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