A favorite side dish around the Thanksgiving dinner table is mashed potatoes. Rich homemade mashed potatoes normally contain an overwhelming amount of fat. Here’s a recipe sure to put a smile on your guests faces without the embarrassment of seeing Uncle Joe unbutton his pants at the dinner table.
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
I make these mashed potatoes every year and not one person ever accused them of being low fat nor do they know. It’s our secret. I used to make the full fat mashed potatoes until I decided one year to substitute with low fat or fat free ingredients. Why didn’t I think of that sooner? There was no sacrifice to flavor or texture. However, I do suggest you use the fat free half and half or fat free condensed milk for richer thicker mashed potatoes. You can also experiment with adding different flavors of Lipton Soup mix or omit it all together and just add salt and pepper and maybe some garlic salt. My favorite thing is that you can make this the night before to make your Thanksgiving a bit more restful. However, don’t forget it does take some time to reheat in the oven so make adjustments.