Directions:
- Boil potatoes in chicken broth, adding water to cover potatoes, if necessary. Once cooked, reserve the liquid.
- Cream the cooked potatoes, roasted garlic and cream cheese. If necessary, use small portions at a time of the reserved liquid to obtain the desired creaminess for the potatoes. (I don't usually need to add much, if at all.).
- Add salt and pepper, to taste.
- Transfer to a greased, 9 x 13 baking dish.
- Cool and refrigerate over night.
- Let the potatoes come to room temperature for 30 minutes.
- Preheat oven to 350.
- Top with parmesan.
- Bake for 30 minutes at 350.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.97 Kcal (913 kJ) | ||
| Calories from fat | 40.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 7% | |
|---|---|---|---|
| Cholesterol | 14.06mg | 5% | |
| Sodium | 475.52mg | 20% | |
| Potassium | 717.08mg | 15% | |
| Total Carbs | 38.6g | 13% | |
| Sugars | 7.89g | 32% | |
| Dietary Fiber | 5.71g | 23% | |
| Protein | 5.97g | 12% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 2mg | 11% | |
| Calcium | 116.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 78.26 Kcal (328 kJ) | ||
| Calories from fat | 14.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 7% | |
|---|---|---|---|
| Cholesterol | 5.05mg | 5% | |
| Sodium | 170.72mg | 20% | |
| Potassium | 257.45mg | 15% | |
| Total Carbs | 13.86g | 13% | |
| Sugars | 2.83g | 32% | |
| Dietary Fiber | 2.05g | 23% | |
| Protein | 2.14g | 12% | |
| Vitamin C | 3.3mg | 15% | |
| Vitamin A | 0.7mg | 63% | |
| Iron | 0.7mg | 11% | |
| Calcium | 42mg | 12% | |
* 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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