We always eat this potato dish at Christmas. You can make ahead of time and refrigerate until you want to bake it, just add some baking time. If you are serving more than 4, double the recipe. Leftovers of this are wonderful.
Peel the potatoes and cook in lightly salted water until tender. Drain and slightly mash.
Beat the sour cream and cream cheese together with a mixer. Add the hot, drained potatoes and beat until smooth. Add the butter, chives, salt and pepper. Put into a buttered 2 quart casserole. Dot with butter and sprinkle with paprika (optional).
Bake at 350 for 25 minutes, until it is hot and brownish on top. This recipe is meant to serve 5 or 6.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 576 | ||
Calories from Fat: 226 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 34 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 74.3mg | 23 % | |
Sodium 232.6mg | 8 % | |
Potassium 1870.2mg | 49 % | |
Total Carbohydrate 79.2g | 23 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 73.5g | ||
Protein 12.2g | 17 % | |
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: 576
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