Ingredients:
5 lbs yukon gold potatoes, scrubbed, peeled and cut into chunks
3 tablespoons butter
12 ounces fat-free evaporated milk
1 1/2-2 cups light sour cream
8 ounces light cream cheese, cubed
1 cup shredded sharp cheddar cheese
2 green onions, chopped with greens
2 teaspoons chopped parsley
1/4 teaspoon paprika
1 -1 1/2 teaspoon salt
1/4-1/2 teaspoon pepper
2 tablespoons butter, melted
Directions:
Boil potato chunks salted water in a large pot until tender (about 15 minutes); drain.
Return hot drained potatoes to pot. Add 3 tbsp butter, milk, sour cream, cream cheese and cheddar cheese and mash all together.
Add green onions, parsley, paprika, salt and pepper and continue to mash well until smooth.
**If you are short on time, skip the baking.**.
Pour into lightly greased/sprayed 13″ x 9″ baking dish. Evenly pour the 2 tbsp melted butter over top.
Bake at 350 for 20-25 minutes or until butter on top just starts to brown slightly.
Servings: 10-12
Time preparation: 25 min.
Time total: 50 min.