Lightened Crock Pot Mashed Potatoes Recipe #265003
Lower-fat version of do-ahead potatoes with sour cream and cream cheese. My lightened version of my sister-in-law Kim's potatoes, which are everyone's favorite at Thanksgiving.
by andie j
3 hours | 25 min prep
SERVES 12
- 5 lbs yukon gold potatoes, peeled & quartered
- 3-4 garlic cloves, peeled
- 2 (3 ounce) packages neufchatel cheese, softened
- 1/2 cup reduced-fat sour cream
- 1/2 cup nonfat plain yogurt
- 1/4 cup Egg Beaters egg substitute
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter or margarine
- Boil potatoes and garlic cloves until potatoes are tender; drain. Mash potatoes and garlic until there are no lumps.
- Add remaining ingredients except butter. Mix again and let cool.
- Put in removable crock of crock-pot. Refrigerate up to several days.
- On serving day, heat in crock-pot on low for 2 to 2 1/2 hours or until heated through.
- Can be frozen before heating in crock-pot. For a smaller crowd, freeze half and serve the other half.
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5 stars