Potatoes with cream cheese, sour cream and garlic you can make a day ahead. It's the perfect Thanksgiving or Christmas side dish recipe.
Make Ahead Mashed Potatoes
- 12 cups Yukon gold potatoes (approximately 9 potatoes), peeled and cubed
- 6 cloves garlic
- 6 oz low fat cream cheese
- 1 cup nonfat sour cream
- 2 Tbsp. butter
- salt and pepper to taste
Put potatoes and garlic in a large pot. Cover with water. Add a dash of salt. Bring to a boil and cook until potatoes are fork-tender, about 15 minutes. Drain potatoes, and transfer to a large bowl. Add cream cheese, sour cream, butter and salt and pepper, mashing lightly, until smooth. Be careful not to overmash.
Transfer to a 9 X 13 baking dish that has been sprayed with nonstick cooking spray. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Bake potatoes for 30 minutes. Serve with turkey or beef tenderloin.
Serves 12.
Per serving: 178 calories, 5 g fat, 15 mg cholesterol, 256 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein, 6% Vitamin A, 26% Vitamin C, 5% calcium, 4% iron
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The copyright of the article Make Ahead Mashed Potatoes in Low Fat Cooking is owned by Stephanie Gallagher. Permission to republish Make Ahead Mashed Potatoes in print or online must be granted by the author in writing.
