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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. Add garlic to the potatoes the last 15 minutes of cooking.

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  • Meanwhile, in a food processor, combine Parmesan cheese, sour cream, and butter. Cover and process until just smooth.

  • Drain potatoes and garlic; transfer to a very large mixing bowl. Add cheese mixture, salt, and pepper. Beat with an electric mixer on low speed or by hand until potatoes are smooth. Stir in green onion. If you like, top with a pat of butter. If you like, add milk to reach desired consistency. Makes 12 (2/3-cup) servings

Nutrition Facts

152 calories; fat 6g; cholesterol 17mg; saturated fat 4g; carbohydrates 20g; mono fat 2g; poly fat 0g; insoluble fiber 3g; sugars 1g; protein 4g; vitamin a 194.4IU; vitamin c 22.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 286mg; potassium 500mg; calcium 60.6mg; iron 0.9mg.
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