Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

12 medium potatoes — peeled and quartered
1 8 oz pikg. Cream cheese — cubed
1/4 cup sour cream
1/2 cup milk
2 eggs — slightly beaten
4 green onion — finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Lauries Seasoned Salt

Cook potatoes in salted water – drain. Put in mixing bowl. Mash and beat until smooth – stir in sour cream. Add milk, cream cheese, eggs, onions and seasoning.

Pour into 9 inch round dish – cover and refrigerate for several hours or over night. Bake 45 to 50 minutes at 350. Can be frozen before baking.

Per Serving (excluding unknown items): 190 Calories; 3g Fat (16.0% calories from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 307mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

NOTES: From Carol Hendrix