Directions:
- In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.
- In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
- Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.71 Kcal (1242 kJ) | ||
| Calories from fat | 110.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 19% | |
|---|---|---|---|
| Cholesterol | 34.29mg | 11% | |
| Sodium | 537.22mg | 22% | |
| Potassium | 789.21mg | 17% | |
| Total Carbs | 41.69g | 14% | |
| Sugars | 10.09g | 40% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 2mg | 11% | |
| Calcium | 142.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 114.15 Kcal (478 kJ) | ||
| Calories from fat | 42.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 19% | |
|---|---|---|---|
| Cholesterol | 13.19mg | 11% | |
| Sodium | 206.67mg | 22% | |
| Potassium | 303.61mg | 17% | |
| Total Carbs | 16.04g | 14% | |
| Sugars | 3.88g | 40% | |
| Dietary Fiber | 2.69g | 28% | |
| Protein | 2.51g | 13% | |
| Vitamin C | 2.9mg | 13% | |
| Vitamin A | 0.9mg | 79% | |
| Iron | 0.8mg | 11% | |
| Calcium | 54.8mg | 14% | |
* 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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