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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. | 2. Drain and let cool slightly, peel. | 3. With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted. | 4. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste. | 5. Transfer to 8 inch (2 L) baking dish, smooth top. | 6. Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	10	potatoes		-	-	-	-
cream cheese	1/2			41.8162	0.4961	1.0064	4.053999999999999
butter	1/4	cup		342.0	15.714	10.686	28.8
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
marjoram	1	pinch	dried	0.1016	0.0227	0.0047	0.0026
salt pepper				-	-	-	-
breadcrumb	1/2	cup	coarse	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.