I cannot overstate this enough. I love mashed potatoes. The odd thing is that I am the only one in my family who does. At least I get out of peeling a lot of potatoes. I have a tendency to make mashed potatoes for Thanksgiving and for Christmas because I never have mashed potatoes any other time of the year. It breaks my heart but with all the fat in mashed potatoes I suppose it is a blessing in disguise. However, I dashed that when I found an awesome recipe for low fat mashed potatoes that do not compromise on flavor. I know recipes promise that all the time and hardly any live up to it. However, I promise the promise of low fat and full flavor taste exists in this recipe. Even my mother in law and sister in law commented that I made the best mashed potatoes and requested them for holiday meals. Neither one knew the recipe was low fat. I do suggest you do not sub skim milk for fat free half and half for richer potatoes.
Low Fat Full Flavor Garlic Mashed Potatoes
5 pounds Yukon Gold potatoes
6 oz. fat free cream cheese
8 oz. fat free sour cream
½ Cup fat free half and half (you may substitute skim milk)
1 envelope Lipton Recipe Secrets Savory Herb with Garlic soup and dip mix
1. Place peeled and cubed potatoes in a pot with water just covering and boil until tender.
2. Drain potatoes and mash with fork or in a mixer.
3. Combine mashed potatoes, cream cheese, sour cream, half and half and blend well.
4. Add in one envelope of seasoning packet and mix thoroughly.
5. To prepare this as a bake ahead: scoop into a serving tray and refrigerate. When ready bake at 325 degrees for 45-50 minutes