Ingredients:
3 lbs peeled yukon gold potatoes, , quartered
2/3 cup nonfat milk
1 teaspoon salt
2/3 cup light cream cheese with chives and onions
Directions:
Place potatoes in a Dutch oven, and cover with water; bring to a boil.
Reduce heat, and simmer for 10 minutes or until tender.
Drain.
Return potatoes to pan; add the milk and salt.
Mash the potato mixture with a potato masher to desired consistency.
Add the cheese, and stir just until blended.
Servings: 10
Time preparation: 10 min.
Time total: 20 min.