Ingredients

  • 5 pounds yukon gold potatoes (peeled and chopped into 1" cubes)
  • 2 cups water
  • 1 cup low sodium chicken broth (substitute vegetable broth for vegetarian version)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon ground black pepper
  • 3 tablespoons butter
  • 12 ounces evaporated milk
  • 6 ounces cream cheese (softened)
  • 8 ounces sour cream
Read Directions

NutritionView more

450Calories
Sodium31%DV750mg
Fat37%DV24g
Protein31%DV16g
Carbs15%DV46g
Fiber40%DV10g

PER SERVING *

Calories450Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat14g70%
Trans Fat
Cholesterol70mg23%
Sodium750mg31%
Potassium1600mg46%
Protein16g31%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate46g15%
Dietary Fiber10g40%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Dick K. 10 Apr 2016
Other than tossing in some chives I made the recipe as stated, leaving the potatoes in water over night. A crowd of 12 loved them. I'll be sure to use this recipe again. Thank you!!!