Ingredients:
14 medium potatoes, peeled and cubed ( Yukon Gold are nice to use as well)
8 ounces low-fat cream cheese
8 ounces low-fat sour cream
1/2 cup milk
2 -4 teaspoons onion powder or 2 -4 teaspoons garlic powder or 2 -4 teaspoons dried roasted garlic
salt and pepper
chopped scallions or chives, for garnish
Directions:
In a large pot, cover potatoes with water and bring to a boil.
Reduce heat to medium and cook potatoes until tender, about 15 minutes.
Drain.
Meanwhile, in a small sauce pan, heat cream cheese, sour cream, milk and 2-4 tsp of the spice of your choice, over low heat until smooth.
After potatoes are drained, return to pot and begin to mash a bit with a potato masher.
Add half of the cream cheese mixture, and continue mashing, adding more of the liquid as needed.
Combine well, add salt and pepper to taste.
Spoon mixture into a light greased 2 qt caserole dish.
At this point, the dish can be covered and refrigerated until ready to use.
Remove potatoes from fridge about 30 minutes before baking.
Preheat oven to 350 degrees.
Remove cover and bake for about an hour, or until heated through.
Top with chopped scallions or chives, and serve.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.