Yields 4 servings
3 cups quartered peeled potatoes (about 3 pounds)
2 ounces fat-free cream cheese, cubed
1/4 cup reduced-fat sour cream
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 Tbsp. chopped chives or herbs, such as parsley or thyme
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Transfer potatoes to a large bowl and mash, or blend with a handheld mixer. Add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. Top with chopped chives or herbs, if desired.
Printed from www.TheComfortofCooking.com