Creamy Mashed Potatoes

By jmax

Ingredients

• 5 lb Yukon Gold Potatoes, peeled and cut into chunks
• 1 tablespoon minced garlic
• 3 chicken bouillon cubes
• 8 oz fat-free sour cream
• 8 oz reduced-fat cream cheese, softened
• 1/4 cup trans-free margarine

Preparation

Step 1

1. Bring large pot of lightly salted water to a boil. Cook potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Reserve a few cups of water, then drain.

2. Mash potatoes with sour cream and cream cheese in a large bowl. Add reserved water as needed for desired consistency. Transfer to 4-quart or larger slow cooker.

3. Cover. Cook on low 2 to 3 hours. Stir in margarine and season with salt and freshly ground black pepper to taste. Garnish with chives, if desired.