Directions:
- Cook potatoes in boiling, salted water until tender. Drain thoroughly.
- Combine potatoes, sour cream, 4 tablespoons butter, salt and pepper in large bowl. Beat at low speed with electric mixer until blended. Beat at high speed until light and fluffy.
- Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight, if you wish.
- Bake, covered, in a slow oven (325°) for one hour. Toss bread crumbs in one tablespoon melted butter. Sprinkle over potatoes
- Continue baking, uncovered, 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.07 Kcal (499 kJ) | ||
| Calories from fat | 66.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 11% | |
|---|---|---|---|
| Cholesterol | 19.08mg | 6% | |
| Sodium | 488.54mg | 20% | |
| Potassium | 174.08mg | 4% | |
| Total Carbs | 12.23g | 4% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 191.44 Kcal (802 kJ) | ||
| Calories from fat | 106.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 11% | |
|---|---|---|---|
| Cholesterol | 30.68mg | 6% | |
| Sodium | 785.47mg | 20% | |
| Potassium | 279.88mg | 4% | |
| Total Carbs | 19.66g | 4% | |
| Sugars | 3.46g | 9% | |
| Dietary Fiber | 2.65g | 7% | |
| Protein | 2.43g | 3% | |
| Vitamin C | 1.6mg | 2% | |
| Vitamin A | 0.9mg | 19% | |
| Iron | 1.1mg | 4% | |
| Calcium | 37.8mg | 2% | |
* 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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