Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Serve these potatoes with eggs Benedict for a fantastic brunch. Add fresh fruit to finish the menu.

Recipe by Cooking Light October 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

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  • Drain and return potato to pan. Add milk, butter, and cream cheese; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in chives and remaining ingredients.

Nutrition Facts

184 calories; calories from fat 27%; fat 5.5g; saturated fat 3.3g; mono fat 1.2g; poly fat 0.3g; protein 7g; carbohydrates 26.9g; fiber 2.4g; cholesterol 17mg; iron 1.3mg; sodium 442mg; calcium 39mg.
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