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Everyone who has tasted these creamy, cheesy potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Nutritional Facts 1 serving (3/4 cup) equals 328 calories, 14 g fat (9 g saturated fat), 66 mg cholesterol, 633 mg sodium, 42 g carbohydrate, 4 g fiber, 10 g protein.
Originally published as Cheesy Mashed Potatoes in Taste of Home December/January 2002, p31
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Reviewed on Apr. 12, 2012 by VictoriaElaine
Made this for Easter & everyone loved it! I did not add the onion. Next time I will only add 1 teaspoon of the salt - it was definitely too salty for my taste. Based on the expression on my mom's face, it was too salty for her, too, but she was too polite to say so.
Reviewed on Jan. 31, 2012 by Emily Phillips
I didn't peel the potatoes, so it gave the dish an earthy, hearty feel and taste. I did decrease the cream cheese by half and used 1% milk to moisten and cut calories.
Reviewed on Jan. 02, 2012 by AprylVolk
this were a HUGE hit at our family Christmas gathering...will definitely make again!
Reviewed on Jul. 13, 2010 by rharkless
These are great, although I had to substitute buttermilk for the sour cream and after I baked them, they were a little too dry. I'm thinking with the sour cream that wouldn't be an issue. Still, really tasty.
Reviewed on Nov. 22, 2009 by doreensanzone
Make these every Thanksgiving. They always go fast! Terrfic!
Reviewed on Nov. 26, 2008 by sharoncoen
These potatoes are awesome. A favorite with my boys, and best of all easy to make!
Reviewed on Oct. 28, 2008 by georginab
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