Cook potatoes in boiling water to cover in a Dutch oven 25 minutes or until tender. Drain.
Beat potatoes, fat-free cream cheese, and next 4 ingredients in a large mixing bowl at medium speed with an electric mixer until fluffy. Spoon potato mixture into a 9-inch square baking dish coated with vegetable cooking spray.
Bake at 325° for 30 minutes or until thoroughly heated.
