Recipe by Trish McQuhae
"A wonderful combination of potatoes, cream cheese, and sour cream that makes a delicious, tangy side dish to any meal."
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1 (8 ounce) package
minced green onions
salt and ground black pepper, to taste
These were delicious! I have to admit, I had not read all the way through the recipe to the "bake 1 1/2 hours", and it was way too late to do that - so we just whipped them up & ate them straight away. We will definitely make them again - and maybe bake them, maybe not (but probably not for an hour and a half, that seems pretty long).
Potatoes creamy but dry.
These were amazing and everyone loved how creamy they were. I didn't add in the green onions or bake them. I also made them early and kept them hot in a crock pot for a couple of hours.
Wonderful! I left out the onions but other than that, exactly as recipe called for and we ALL loved it even on day two!
The best! I add some slivered almonds on top before putting inoven!
I do know I probably have never made this recipe exactly, but I can't be bothered with exact measurements when I need to make a much smaller portion for myself. I also must admit I just don't see the point in baking them afterwards. I now always make my masked potatoes this way and they are always a hit if company is over.
Delicious recipe that puts a new, tangy spin on an old favorite. The recipe worked perfectly for me as written.
I really liked this recipe. I made it as a side to go with the 40 cloves of garlic chicken
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Mashed Potatoes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 337
** Calories from Fat: 114
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