Lightened Up Mashed Potatoes
Pictured above are my casseroles from last Thanksgiving, just about ready to go into the oven. What you might notice is that there is not one, but TWO pans of mashed potatoes. We didn’t have an overly-large gathering–these potatoes are just that good! My mother-in-law passed the “fully loaded” version of this recipe down to me, and I’ve lightened it up to make it at least a little more diet-friendly. You’re just going to have to trust me on the use of instant potatoes here…I promise you will never know the difference!
Lightened Up Mashed Potatoes
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
- 12 servings of instant mashed potatoes, made according to package instructions (use skim milk and/or light margarine, if called for)
- 4 oz fat-free sour cream
- 8 oz reduced-fat or fat-free cream cheese, softened
- Salt and pepper to taste
- 2 tsp garlic powder
- 2 tbsp light margarine, cut into thin slices
- Dried parsley
- Paprika
Directions:
Pour prepared potatoes into a large mixing bowl. Beat in sour cream, cream cheese, salt, pepper, and garlic powder. Transfer to a 13×9 baking dish. Arrange slices of butter on top of potatoes, then sprinkle parsley and paprika on top. Bake in a 350°F oven for 1 hour.
Freezing Directions:
Bake as directed, then cool completely. Wrap in foil and plastic wrap; label and freeze. To serve, thaw at room temperature, then bake in 350°F oven for 30 minutes or until heated through.
Servings: 12
Nutritional Information: The nutritional content in these potatoes will vary, according to the type of instant potatoes used (some brands call for water only; some require milk and butter); as well as the dairy products used in the casserole. Feel free to tweak this recipe to your needs!
This Post will be linked at:
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back
