Directions:
- Spray 13x9 inch pan with cooking spray; set aside. In a 4 quart Dutch oven, placepotatoes; add enough water to just cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20-25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
- Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350*. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15-20 minutes longer or until potatoes ar hot.
- (To bake immediately: drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.19 Kcal (290 kJ) | ||
| Calories from fat | 30.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 6.34mg | 2% | |
| Sodium | 99.66mg | 4% | |
| Potassium | 205.9mg | 4% | |
| Total Carbs | 8.9g | 3% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 12.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 128.7 Kcal (539 kJ) | ||
| Calories from fat | 57.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 5% | |
|---|---|---|---|
| Cholesterol | 11.8mg | 2% | |
| Sodium | 185.38mg | 4% | |
| Potassium | 382.99mg | 4% | |
| Total Carbs | 16.55g | 3% | |
| Sugars | 0.81g | 2% | |
| Dietary Fiber | 1.88g | 4% | |
| Protein | 2.19g | 2% | |
| Vitamin C | 9.3mg | 8% | |
| Iron | 1mg | 3% | |
| Calcium | 23mg | 1% | |
* 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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