Creamy Mashed Potatoes with Chives

1 Review
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Photo: Karry Hosford
Yield:
10 servings (serving size: 2/3 cup)
By Jeanne Lemlin
November 2001
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 172
  • Caloriesfromfat 16%
  • Fat 3g
  • Satfat 2g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 6.1g
  • Carbohydrate 30.4g
  • Fiber 2.8g
  • Cholesterol 9mg
  • Iron 2.4mg
  • Sodium 399mg
  • Calcium 70mg

How to Make It

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.

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Ratings & Reviews

Zamboni's Review

Zamboni
October 07, 2011
This was very yummy. I did the reduced fat cream cheese (neufchatel) and did my own chives and onions. I also did half potatoes and half cauliflower. It was delicious and creamy, and I will make it again. My boyfriend enjoyed it too, and didn't know there was any cauliflower in there until I told him.