Try this Make Ahead Potatoes recipe, or contribute your own.
Suggest a better descriptionPlace potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tbsp butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9x2-inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immedately, covered, at 350? for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. Recipe by: Taste of Home - December/January 1998 Posted to EAT-L Digest by The Taillons
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 32 | ||
Calories from Fat: 26 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 11.9mg | 0 % | |
Potassium 40.3mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.4g | 1 % | |
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: 32
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