Ingredients Jump to Instructions ↓

  1. 2 pounds Yukon Gold potatoes

  2. 2 reduced-sodium chicken bouillon cubes

  3. 1/4 cup skim milk

  4. Half an 8-ounce package fat-free cream cheese, softened

  5. 1/4 cup fat-free sour cream

  6. 1/2 cup low-fat sharp cheddar cheese, shredded

  7. 1/4 teaspoon white pepper

  8. 2 teaspoons fresh parsley, chopped

Instructions Jump to Ingredients ↑

  1. Peel and cut potatoes into small cubes. Place in 4-quart saucepan with bouillon and water to cover.

  2. Cover pan. Bring to a boil and cook until very tender, about 30 minutes.

  3. Drain and return potatoes to pan.

  4. Preheat oven to 425°F (220°C).

  5. Mash potatoes with electric mixer or hand-held ricer.

  6. Add all remaining ingredients to potatoes except parsley. Mix well.

  7. Place six oval-shaped mounds of potatoes on baking sheet, lightly covered with vegetable spray.

  8. Bake in preheated oven 10 to 15 minutes, or until golden brown.

  9. Garnish with parsley just before serving.


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