Lightened Crock-Pot Mashed Potatoes

Made for Thanksgiving 2007 Gets this done ahead and really good.
Photo by Janice S.
Adapted from google.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 5 5

    5 pounds gold potatoes peeled and quartered

  • 3-4 3-4

    3-4 garlic cloves peeled

  • 1 8-ounce 1 8-ounce

    8-ounce box neufchatel cheese softened

  • 1/2 1/2

    1/2 cup reduced-fat sour cream

  • 1/2 1/2

    1/2 cup nonfat plain yogurt

  • 1/4 1/4

    1/4 cup egg substitute

  • 2 2

    2 teaspoons onion powder

  • 1 1

    1 teaspoon salt

  • 1/2 1/2

    1/2 teaspoon pepper

  • 1 1

    1 tablespoon butter

Directions

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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