Recipe Details
Ingredients
-
5poundsyellow potatoes, peeled and cut into 1/2-inch cubs
-
¼cupbutter at room temperature
-
¼cupcream cheese at room temperature
-
½cupwarm milk, or more as needed
-
1tablespoonsour cream
-
salt and ground black pepper to taste
Cooking Directions
-
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer to a large bowl.
-
Add butter and cream cheese to potatoes; beat with an electric mixer until butter is nearly melted. Add milk and sour cream; continue to beat until smooth. Season with salt and black pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories245 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 5g |
23% |
| Cholesterol 20mg |
7% |
| Sodium 69mg |
3% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 5g |
18% |
| Total Sugars 2g |
|
| Protein 6g |
|
| Vitamin C 45mg |
224% |
| Calcium 49mg |
4% |
| Iron 2mg |
10% |
| Potassium 984mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
