Skinny Parmesan Mashed Potatoes

• 2 teaspoons Coarse Ground Garlic Salt
• 7 whole Medium-Sized Russet Potatoes (washed And Coarsely Chopped Into Similar Size Pieces)
• 1 head (Medium-size) Cauliflower (cored And Coarsely Chopped To The Same Size As The Potatoes)
• 4 ounces, weight Fat Free Cream Cheese, Room Temperature
• 3/4 cups 2% Milk
• 1/4 cups Fat-free Half-and-half
• 1 teaspoon Coarse Ground Garlic Salt
• 2 teaspoons Garlic Powder
• 1/4 teaspoons Black Pepper
• 1/2 Tablespoons Dried Parsley
• 1/3 cups Fresh Shredded Parmesan

1. 1. Fill a large pot with water, add the first amount of garlic salt, chopped potatoes and cauliflower.
2. 2. Bring to a rapid boil and continue to boil until potatoes and cauliflower are soft and fork tender. This will take 10-20 minutes depending on the size of your pieces.
3. 3. Drain water from the pot.
4. 4. Add cream cheese, milk, and half-and-half and beat with electric beaters until smooth. We prefer our potatoes a little more chunky so I always beat them a little less for added texture.
5. 5. Mix in salt, garlic, pepper, parsley, and Parmesan.
6. 6. Best when served immediately. To reheat leftovers, I would suggest mixing in a little bit of milk or half-and-half to revive them.
7. 7. Enjoy.

ground garlic, potatoes, head, cream cheese, milk, ubc, ground garlic, garlic, ubc, parsley, parmesan

Taken from tastykitchen.com/recipes/sidedishes/skinny-parmesan-mashed-potatoes/ (may not work)