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In Topeka, Kansas, Sheila Schmitt can please a crowd with this rich and creamy side dish. "It's easy to double, and I always receive compliments when I take it to potlucks," she assures.
Nutritional Facts 1 serving (3/4 cup) equals 309 calories, 15 g fat (9 g saturated fat), 46 mg cholesterol, 1,455 mg sodium, 38 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Creamy Red Potatoes in Quick Cooking January/February 1999, p35
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Reviewed on Jan. 22, 2012 by livertpt
The 1st time I made this dish was for Thanksgiving potluck at church. I was looking for something easy and I had most ingrediants on hand. They were a big hit. I have since made them several times. The only thing I did different was to add a soup can of water.
Reviewed on Aug. 15, 2011 by 4Huskers
These were very good. I added about a 1/2 cup of water and some garlic salt. We will be making this again!
Reviewed on May. 17, 2011 by HEIDS70
Made these for easter and had to give tell everyone how I made them.. They got rave reviews.. would make them again. .. I also had tons left over and they made a great base for potato soup.. yummy
Reviewed on May. 16, 2011 by abapper
I think it needs salt. There's only 1455 mgs of sodium in the recipe. LOL
Reviewed on Sep. 14, 2010 by loveabasset
This recipe would win over any crowd. I am always asked for the recipe when I take it to a gathering. For a change, I have added a clove of garlic and used cream of chicken soup. I would also suggest adding a can of water to keep it from getting too dry.
Reviewed on Jan. 07, 2010 by CTGRAMS
I think this is great as a meal, with ham chunks and frozen peas added to it. Add jello or fruit for dessert.
Reviewed on Dec. 21, 2008 by Chris Recipes
I made this using Fiesta Ranch Mix and added some diced red bell pepper. Great variation!
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