Lightened Crock Pot Mashed Potatoes |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Lower-fat version of do-ahead potatoes with sour cream and cream cheese. My lightened version of my sister-in-law Kim's potatoes, which are everyone's favorite at Thanksgiving. Ingredients:
5 lbs yukon gold potatoes, peeled & quartered |
3 -4 garlic cloves, peeled |
2 (3 ounce) packages neufchatel cheese, softened |
1/2 cup reduced-fat sour cream |
1/2 cup nonfat plain yogurt |
1/4 cup egg beaters egg substitute |
2 teaspoons onion powder |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Boil potatoes and garlic cloves until potatoes are tender; drain. Mash potatoes and garlic until there are no lumps.
2. Add remaining ingredients except butter. Mix again and let cool.
3. Put in removable crock of crock-pot. Refrigerate up to several days.
4. On serving day, heat in crock-pot on low for 2 to 2 1/2 hours or until heated through.
5. Can be frozen before heating in crock-pot. For a smaller crowd, freeze half and serve the other half.
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