Directions:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
- In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, salt, paprika, pepper and chives if desired. Spoon into a greased 2-1/2-qt. microwave-safe dish. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Microwave, uncovered, on high for 10 minutes, stirring once. Stir in milk. Microwave 5 minutes longer or until heated through. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.98 Kcal (724 kJ) | ||
| Calories from fat | 56.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Cholesterol | 17.58mg | 6% | |
| Sodium | 327.72mg | 14% | |
| Potassium | 468.83mg | 10% | |
| Total Carbs | 26.87g | 9% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 3.2g | 6% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 1.4mg | 8% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 116.04 Kcal (486 kJ) | ||
| Calories from fat | 38.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 10% | |
|---|---|---|---|
| Cholesterol | 11.8mg | 6% | |
| Sodium | 219.84mg | 14% | |
| Potassium | 314.5mg | 10% | |
| Total Carbs | 18.02g | 9% | |
| Sugars | 3.65g | 22% | |
| Dietary Fiber | 2.7g | 16% | |
| Protein | 2.14g | 6% | |
| Vitamin C | 2.2mg | 5% | |
| Vitamin A | 0.9mg | 45% | |
| Iron | 0.9mg | 8% | |
| Calcium | 38mg | 6% | |
* 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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