Directions:
- In a Dutch oven, bring water and potatoes to a boil. Reduce heat; cover and simmer until potatoes are tender, about 12 minutes. Drain. Place potatoes in a bowl; beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper; mix well.
- Divide potato mixture between two greased 2-qt. baking dishes. Combine bread crumbs, Parmesan cheese and butter; sprinkle over potatoes. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until top is browned and potatoes are heated through. Yield: 24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.31 Kcal (177 kJ) | ||
| Calories from fat | 30.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 5% | |
|---|---|---|---|
| Cholesterol | 34.61mg | 12% | |
| Sodium | 165.39mg | 7% | |
| Potassium | 24.95mg | 1% | |
| Total Carbs | 1.48g | 0% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 49.44 Kcal (207 kJ) | ||
| Calories from fat | 35.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 5% | |
|---|---|---|---|
| Cholesterol | 40.45mg | 12% | |
| Sodium | 193.28mg | 7% | |
| Potassium | 29.16mg | 1% | |
| Total Carbs | 1.73g | 0% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 2g | 3% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 32.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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