CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Dairy | Veggies | 8 | Servings |
INGREDIENTS
3 | lb | Potatoes |
Peeled cooked and hot | ||
1 | 8oz cream cheese softened | |
1/4 | c | Butter or mararine |
1/2 | c | Sour cream |
1/2 | c | Milk |
2 | Eggs, lightly beaten | |
1/4 | c | Finely copped onions |
1 | t | Salt |
Dash pepper |
INSTRUCTIONS
In 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 Bee's Mayberry Cookbook Contributor: George Lindsey From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 55.2mg
Sodium: 337.3mg
Potassium: 776.4mg
Carbohydrates: 31g
Fiber: 3.8g
Sugar: 2.6g
Protein: 5.8g