Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 5 pounds gold potatoes peeled and quartered
- 3-4 garlic cloves peeled
- 1 8-ounce box neufchatel cheese softened
- 1/2 cup reduced-fat sour cream
- 1/2 cup nonfat plain yogurt
- 1/4 cup egg substitute
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
Details
Adapted from thekitchn.com
Preparation
Step 1
1. Boil potatoes and garlic cloves until potatoes are tender; drain. Mash potatoes and garlic until there are no lumps.
2. Add remaining ingredients except butter. Mix again and let cool.
3. Put in removable crock of crock-pot. Refrigerate up to several days.
4. On serving day, heat in crock-pot on low for 2 to 2 ½ hours or until heated through.
5. Can be frozen before heating in crock-pot. For a smaller crowd, freeze half and serve the other half.
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