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Makeover Patrician Potatoes
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5 pounds medium potatoes, peeled and quartered
2 tablespoons butter, melted
1 package (8 ounces) fat-free cream cheese
1 cup (8 ounces) reduced-fat sour cream
2 teaspoons salt
2 teaspoons minced chives
1/4 cup shredded Parmesan cheese
1 teaspoon paprika
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat;
cover and simmer for 15-20 minutes or until tender. Drain potatoes and place in
a large bowl; mash with butter. In a small mixing bowl, beat the cream cheese,
sour cream and salt until light and fluffy; add to potatoes. Stir in chives.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with
Parmesan cheese and paprika. Bake, uncovered, at 350° for 20-25 minutes or
until heated through.
Yield: 12 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |