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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup 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.