Recipe
Side Dish
Baked Chive-and-Garlic Mashed Potatoes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 4 ½ lbs. Yukon gold potatoes, peeled and cut into chunks | ||
| 1 (8 oz) container Galaxy Nutritional Foods Veggie chive & garlic dairy-free cream cheese alternative, at room temperature | ||
| 1 c. sour cream alternative, at room temperature | ||
| ¼ c. margarine, cubed |
Directions
- Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Boil until fork tender, about 15 minutes. Drain and return to saucepan. Mash with potato masher.
- Combine cream cheese alternative and sour cream alternative and fold into mashed potatoes. Transfer to a greased 13-by-9-inch baking pan. Dot with margarine.
- Bake at 400 degrees until heated through, about 30 minutes.
- Test Kitchen Tip: If desired, mashed potatoes may be covered and refrigerated for up to 3 days before baking. Bring to room temperature before baking.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 125mg
- Total Carbohydrates: 24g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 45%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee HealthMarket, April 2011.