This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. "Legendary," she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd. Featured in: The American Thanksgiving.
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Serving Size: 1 recipe (1647g) | ||
Recipe Makes: 1 | ||
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Calories: 2181 | ||
Calories from Fat: 1044 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116g | 155 % | |
Saturated Fat 72.9g | 365 % | |
Monounsaturated Fat 30.4g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 338.7mg | 104 % | |
Sodium 1887.1mg | 65 % | |
Potassium 5609mg | 148 % | |
Total Carbohydrate 229.7g | 68 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 215g | ||
Protein 65.9g | 94 % | |
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: 2181
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