Serve these potatoes with eggs Benedict for a fantastic brunch. Add fresh fruit to finish the menu.
2 1/2 pounds cubed peeled baking potato
1/3 cup 2% reduced-fat milk
2 tablespoons butter, softened
3 ounces 1/3-less-fat cream cheese, softened
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
2 tablespoons capers
1/4 teaspoon freshly ground black pepper
4 ounces smoked salmon, finely chopped
How to Make It
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add milk, butter, and cream cheese; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in chives and remaining ingredients.