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Mashed Potato Casserole With Garlic and Green Chile

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.4459
Energy (kCal)1342.8689
Carbohydrates (g)150.6787
Total fats (g)72.1446
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain. | 2. Cool slightly and press the garlic out of the skins into a small bowl. | 3. Cut the potatoes into quarters and steam over boiling water 20 to 25 minutes, or until tender. Drain and put into a large bowl. With an electric mixer beat the hot potatoes until well mashed. Beat in the garlic, cream cheese, sour cream, milk, green chilies, salt and 2 tablespoons butter or margarine. | 4. Beat until smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour before cooking. | 5. Dot with 1 tablespoon butter and bake, covered, in a preheated 350 degree oven 30 minutes. | 6. Uncover and continue baking 25 additional minutes. | 7. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 20 unpeeled - - - -
    white potato 3 1/2 peeled 514.395 117.118 12.5244 0.7455
    cream cheese 3 ounces 250.8975 2.9768 6.0386 24.3243
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596
    green chilies 1 can diced drained 43.7631 9.5862 1.5004 0.5627
    salt 1 teaspoon - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6

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



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