Nutritional Info (½ cup): 0.4g fat, 16.8g carbs, 84.7 calories, 3.5g proteinmore
pounds red potatoes
tsp low-fat chicken bouillon granules
cloves garlic, minced
8 oz package fat free cream cheese
oz (½ cup) fat free sour cream
Ground black pepper, to taste
Scrub potatoes and cut into chunks. Rinse well and transfer to a stock pot. Cover with cold water, add salt, minced garlic, and bouillon. Bring to boil and cook approximately 10 minutes, or until potatoes are fork-tender. Drain, reserving liquid. Add cream cheese and sour cream to pan and mash potatoes, adding reserved liquid as needed to achieve desired consistency. Transfer to slow cooker on low for 2 hours. Before serving, stir well and season with ground pepper to taste. Note: Can be prepared up to point of transfer to slow cooker and refrigerated, however if you do this, will need to increase slow-cooker cooking time to 3 or 4 hours.