1 - Bring a large pot of water to a slow boil over medium - high heat.
2 - Peel potatoes & rinse in cold water. Chop the potatoes in halves or fourths.
3 - Add the potatoes to the pot. Increase the heat to high and bring to a full boil. Cook for 20 to 30 minutes.
4 - The potatoes are ready when they pass the fork test. Make sure the fork passes easily into the potato.
5 - Drain the potatoes.
6 - Return the potatoes to the pot & turn the heat on low. With a potato masher, mash the potatoes over low heat to allow much of the steam to escape. Continue mashing until all lumps are gone, about 2 minutes. Turn offthe heat.
7 - Add the butter, cream cheese & milk. At this point add the seasonings, if you choose to put them in.
8 - Spread the mashed potatoes in a 2 quart baking dish. At this point, you can cover the dish with foil & refrigerate up to 2 days before baking. When you are ready to use the potatoes, preheat the oven to 350, bake the potatoes covered for 25 to 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 132 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 45.3mg||14 %|
|Sodium 565.8mg||20 %|
|Potassium 1251.7mg||33 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 49.7g|
|Protein 8.4g||12 %|
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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: 370
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