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Suggest a better descriptionIn a large bowl mash the potatoes until smooth. Add the cream cheese in small pieces and the butter. Beat until well blended. Stir in the sour cream. In a seperate bowl combine the milk, eggs and onions. Stir in the potato mixture, salt and pepper. Beat until light and fluffy. Place in a casserole and refrigerate for several hours or overnight. Bake in a 350~ oven for 45 minutes, until the top is lightly browned. Serves 8 to 12. Source: Aunt Bees Mayberry Cookbook Contributor: George Lindsey
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 154 | ||
Calories from Fat: 21 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 20.6mg | 1 % | |
Potassium 737.8mg | 19 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 26.4g | ||
Protein 3.8g | 5 % | |
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: 154
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