How Do You Make Creamy Fat Free Mashed Potatoes With Cream Cheese And Sour Cream?
Best fat free mashed potatoes ever! I made this creamy variation of the standard recipe for my family this Thanksgiving and they loved them! Your family will too. Read on for a new way to fix an old favorite. Wash and peel 5 lbs. of russet potatoes and cut into 1-inch cubes. Put into pot and add enough cold water to just cover. Bring to a boil and cook until fork tender, about 15 minutes. Drain potatoes, return to pot. In same pot, add about half the sour cream and cream cheese. Whip with hand mixer, adding the rest of the sour cream and cream cheese. Add milk, starting with @ a half cup, until desired consistency is reached. Salt and pepper to taste. You can make these a day ahead of time too. Just cover and refrigerate. Then when you’re ready, bake covered in a 350 degree oven for 45 minutes or so. Top with cheese, chives, dried onion, bacon bits, or whatever pleases your pallet. Enjoy!
