Nip It In The Bud Spuds
| 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