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Suggest a better descriptionPut the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain. Cool slightly and press the garlic out of the skins into a small bowl. Cut the potatoes into quarters and steam over boiling water 20-25 minutes, or until tender. Drain and put into a large bowl. With an electric mixer beat the hot potatoes until well mashed. Beat in the garlic, cream cheese, sour cream, milk, green chilies, salt and 2 tablespoons butter or margarine. Beat until smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour before cooking. Dot with 1 tablespoon butter and bake, covered, in a preheated 350-degree oven 30 minutes. Uncover and continue baking 25 additional minutes. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies. Serves 8-10; approximate preparation time, 50 minutes. From The Book of Regional American Cooking - Southwest, by Jan Nix. Posted to MC-Recipe Digest V1 #543 by Nancy Berry
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 99 | ||
Calories from Fat: 96 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 15mg | 5 % | |
Sodium 12.9mg | 0 % | |
Potassium 32.3mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.5g | 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: 99
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