This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) russet potatoes ( 6), peeled, cubed
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
1 cup sour cream
2 green onions, chopped
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How do I make it ?
Heat oven to 350ºF. Add potatoes to boiling water in saucepan; cook until tender. Drain.
Mash potatoes. Add cream cheese and sour cream; mash until fluffy. Spoon into greased 1.4-L casserole dish; cover.
Bake 30 min. or until heated through. Top with onions.
Kraft Kitchen Tips!
Save 30 calories, 5 grams of total fat including 3 grams of saturated fat per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and light sour cream.
Potato mixture can be mixed ahead of time. Cover and refrigerate up to 24 hours before baking as directed.
Use Your Microwave
Mix all ingredients except onions as directed. Spoon into greased microwaveable 1.4-L casserole dish. Microwave on HIGH 8 to 10 min. or until heated through, stirring after 5 min. Top with onions.
Sprinkle with 1/4 cup Kraft 100% Parmesan Grated Cheese before topping with onions.
Do not beat the potatoes in a nonstick pan as this could damage the nonstick surface. Transfer potatoes to a large bowl, then beat potatoes as directed.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 7 g
Cholesterol 40 mg
Sodium 125 mg
Total carbohydrate 17 g
Dietary fibre 1 g
Sugars 2 g
Protein 4 g
Makes 10 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.