Ingredients
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2 tablespoons butter
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9 large potatoes, peeled
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1 (8 ounce) container sour cream
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1 (6 ounce) package cream cheese
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1 teaspoon onion salt
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½ teaspoon garlic powder
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1 dash ground black pepper
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½ cup shredded Cheddar cheese
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1 pinch dried parsley flakes, or to taste
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1 pinch paprika, or to taste
Directions
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Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
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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.
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Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
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Bake, uncovered, until cheese is bubbly, about 35 minutes.
Recipe Tip
If refrigerating, cover with aluminum foil after finishing Step 3 but cover with Cheddar cheese, parsley, and paprika 45 to 60 minutes before serving. Bake, uncovered, for 35 minutes at 350 degrees F.
Nutrition Facts (per serving)
408 | Calories |
15g | Fat |
60g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 408 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 47% |
Cholesterol 41mg | 14% |
Sodium 316mg | 14% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 7g | 26% |
Total Sugars 3g | |
Protein 10g | 20% |
Vitamin C 66mg | 73% |
Calcium 124mg | 10% |
Iron 3mg | 17% |
Potassium 1467mg | 31% |
* 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.