Ingredients:
- 4 tbsp butter (divided with 2tsp in the potatoes and the other 2tsp dotting the top of the casserole before baking)
- milk (if potatoes seem too dry for your tastes) or sour cream (if potatoes seem too dry for your tastes)
Directions:
- Lightly grease a 9 X 13 cake pan. Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, garlic salt, salt, pepper and 2 tablespoons of the butter. Beat until light and fluffy. Add additional sour cream or milk if the potatoes are too dry for your tastes. Transfer to the prepared casserole dish.
- Refrigerate overnight.
- Remove from the refrigerator, preheat oven to 350 degrees F. Dot casserole with the remaining 2 tablespoons of butter.
- Bake for 30 - 40 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.51 Kcal (856 kJ) | ||
| Calories from fat | 128.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 22% | |
|---|---|---|---|
| Cholesterol | 37.68mg | 13% | |
| Sodium | 353.41mg | 15% | |
| Potassium | 1028.44mg | 22% | |
| Total Carbs | 19.13g | 6% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 9.46g | 38% | |
| Protein | 5.73g | 11% | |
| Vitamin C | 21mg | 35% | |
| Iron | 1.9mg | 11% | |
| Calcium | 194.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 87.72 Kcal (367 kJ) | ||
| Calories from fat | 55.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 22% | |
|---|---|---|---|
| Cholesterol | 16.16mg | 13% | |
| Sodium | 151.59mg | 15% | |
| Potassium | 441.15mg | 22% | |
| Total Carbs | 8.21g | 6% | |
| Sugars | 0.24g | 2% | |
| Dietary Fiber | 4.06g | 38% | |
| Protein | 2.46g | 11% | |
| Vitamin C | 9mg | 35% | |
| Iron | 0.8mg | 11% | |
| Calcium | 83.4mg | 19% | |
* 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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