Make-Ahead Mashed Potatoes 1

Course : Vegetables
Serves: 6
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2 1/2 pounds potatoes peeled and cubed
1 package light cream cheese (3-ounce) softened
1/2 cup light sour cream
2 tablespoons butter or margarine
1 teaspoon onion salt
1/2 teaspoon salt
1/8 teaspoon pepper

Preparation / Directions:

For a twist, leave the peeling on these potatoes. Cook potatoes in boiling water to cover 20 minutes or until tender; drain and mash. Add cream cheese and remaining ingredients, and beat at medium speed with an electric mixer until smooth. Spoon into a lightly greased 2 quart baking dish. Bake immediately, or cover and refrigerate up to 8 hours. If refrigerated, let stand at room temperature 30 minutes before baking. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.


Nutritional Information:

245 Calories (kcal); 25g Total Fat; (87% calories from fat); 3g Protein; 5g Carbohydrate; 71mg Cholesterol; 2928mg Sodium

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