Shirley's Recipes

Servings: 10

Source: Cooking Light Magazine/November 2001\\

Source: Cooking Light Magazine/Nov 2001\\

Name: Creamy Mashed Potatoes with Chives
Key Ingredient: potatoes
Preparation: boil; mash
Cuisine: American
Source: Cooking Light Mag. Nov 2001
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :10
Elapsed Time: :30
Servings: 10

3 pounds peeled Yukon gold potatoes, quartered
2/3 cup fat-free milk
1 teaspoon salt
2/3 cup (5 ounces) light cream cheese with chives and onions

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.

Note: You can substitute 2/3 cup 1/3-less-fat cream cheese, 2 tablespoons fresh chives, and 1 tablespoon chopped onion for the flavored cream cheese.