Garlic and Cream Mashed Potatoes
- 14 medium potatoes, peeled and cubed (Yukon Gold are nice to use as well)
- 8 ounces low-fat cream cheese
- 8 ounces low-fat sour cream
- 12 cup milk
- 2 -4 teaspoons onion powder or 2 -4 teaspoons garlic powder or 2 -4 teaspoons dried roasted garlic
- salt and pepper
- chopped scallions or chives, for garnish
- In a large pot, cover potatoes with water and bring to a boil.
- Reduce heat to medium and cook potatoes until tender, about 15 minutes.
- Drain.
- Meanwhile, in a small sauce pan, heat cream cheese, sour cream, milk and 2-4 tsp of the spice of your choice, over low heat until smooth.
- After potatoes are drained, return to pot and begin to mash a bit with a potato masher.
- Add half of the cream cheese mixture, and continue mashing, adding more of the liquid as needed.
- Combine well, add salt and pepper to taste.
- Spoon mixture into a light greased 2 qt caserole dish.
- At this point, the dish can be covered and refrigerated until ready to use.
- Remove potatoes from fridge about 30 minutes before baking.
- Preheat oven to 350 degrees.
- Remove cover and bake for about an hour, or until heated through.
- Top with chopped scallions or chives, and serve.
potatoes, lowfat cream cheese, lowfat sour cream, milk, salt, scallions
Taken from www.food.com/recipe/garlic-and-cream-mashed-potatoes-81167 (may not work)