| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sent | 18 | Servings | |
INGREDIENTS
| 8 | lb | Russet potatoes, peeled cut |
| in 1 in pieces | ||
| 12 | oz | Cream cheese, room |
| temperature cut in | ||
| pieces | ||
| 1 1/3 | c | Sour cream |
| 1 | T | Finely chopped garlic |
| 3 | T | Butter, melted |
INSTRUCTIONS
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain potatoes and return to same pot. Add 12 ounces of cream cheese and mash well. Mix in sour cream and chopped garlic. Season potatoes to taste with salt and pepper. Transfer to 15x10x2-inch glass baking dish. Drizzle with melted butter. Preheat oven to 375°. Bake potatoes uncovered until heated through, about 30 minutes. Recipe by: Bon Appetit - February 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Mar 05, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 34.7mg
Sodium: 105mg
Potassium: 1162.1mg
Carbohydrates: 49.4g
Fiber: 4.7g
Sugar: 6.1g
Protein: 6.8g