Mashed Potato Hills

By ngaldi

Ingredients

• 2 lb Yukon Gold potatoes
• 2 cubes reduced-sodium chicken bouillon water
• 1/4 cup skim milk
• 4 oz fat-free cream cheese, at room temperature
• 1/2 cup low-fat shredded sharp cheddar cheese
• 2 tsp chopped fresh parsley
• Paprika

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from parade.condenast.com

Preparation

Step 1

Preheat the oven to 450°F. Spray the baking sheet with cooking spray.

Peel the potatoes and cut them into small cubes.

Place potatoes in a saucepan. Put bouillon cubes in the pan with the potatoes. Add water until it barely covers the potatoes. Put the lid on. Turn heat to medium and cook until the water begins to boil. Cook for about 30 minutes, or until the potatoes are very soft when you poke them with a fork.

Drain the potatoes and put them back in the pan.

Mash the potatoes with a potato masher.

Add milk, cream cheese, sour cream and cheddar cheese to potatoes. Mix well.

Scoop the mashed potatoes into 6 hills on the baking sheet. Smooth the hills into ovals, using a wooden spoon. I use a large ice cream scoop)

Put the baking sheet in the oven. Bake for 10-15 minutes, or until the hills are golden brown. While the hills are baking, snip the parsley into little pieces using kitchen shears. Using potholders, take the baking sheet out of the oven.

Sprinkle the hills with chopped parsley and paprika and serve.