This simple recipe creates a big batch of fluffy, gluten-free mashed potatoes. You'll be happy for it, as these taste just as good as they look! —Melissa McCrady, Milwaukee, Wisconsin
- 4 large potatoes (about 3 pounds), peeled and quartered
- 1 medium onion, chopped
- 1 package (8 ounces) fat-free cream cheese, cubed
- 1 cup fat-free milk
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- Place potatoes and onion in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; transfer to a large bowl.
- Add the cream cheese, milk, salt and pepper; beat until fluffy. Yield: 8 servings.
Originally published as Gluten-Free Mashed Potatoes in Healthy Cooking October/November 2010, p63
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