Peel and cook potatoes. Mash or whip with butter and whipping cream. When smooth, add cream cheese and salt. Put into greased 9 x 13 dish. Refrigerate for up to one week before serving. Dot with butter and bake uncovered at 350 for 20-30 minutes.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 129 (51%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 43.8mg||13 %|
|Sodium 102.5mg||4 %|
|Potassium 659.2mg||17 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 26.2g|
|Protein 4.4g||6 %|
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Calories per serving: 253
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