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Salads & sides

Fabulous PHILLY & Sour Cream Potatoes

photo by:kraft
Add some tangy, cream cheesy goodness to your next batch of mashed potatoes with sour cream and PHILADELPHIA Cream Cheese.
20 min
50 min
10 servings, 1/2 cup each

What You Need

lb.   russet potatoes (about 6) peeled, cut into 1-inch pieces
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed
cup   BREAKSTONE'S or KNUDSEN Sour Cream
  green onions, chopped

Make It

HEAT oven to 350ºF.

COOK potatoes in boiling water in saucepan 15 min. or until tender; drain.

BEAT potatoes with mixer 1 min. Add cream cheese and sour cream; beat until smooth. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray; cover.

BAKE 30 min. or until heated through. Top with onions.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 4 grams of fat per serving by preparing as directed with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make Ahead
Potato mixture can be mixed ahead of time. Cover and refrigerate up to 24 hours before baking as directed.
Do not beat the potatoes in a nonstick pan as this could damage the nonstick surface. Transfer potatoes to large bowl, then beat potatoes as directed.
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