Mashed Potatoes (Reheatable!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
5 pounds Potatoes , peeled and cut in chunks (Water to cover)1 cup Milk, nonfat (skim milk) ( or more if you wish)1/2 cup Light Sour Cream 6 oz. Low fat cream cheese 1 tsp Salt 1/4 tsp White Pepper
In a large pot, boil potatoes until tender. Drain and return potatoes to the pot. Add the cream cheese, sour cream, milk, salt and white pepper to the pot. I like to mash a bit with a potato masher first. Then use an electric mixer and beat until fluffy. Add extra milk if needed for a light smooth consistency. (They will thicken a bit after being refrigerated.)
Transfer potatoes into one or more lightly buttered casserole dishes. Cover and refrigerate or freeze.
To reheat, bring potatoes to room temperature and heat in a 350 oven until hot - about 30 minutes. Time will depend on the size of the casserole dish. These potatoes can also be reheated in the microwave.
(Note: I can put the potatoes cold and covered into a 200F oven and leave them 2 or 3 hours on a Sunday morning while I’m at church.)
Variation: Add some chopped fresh rosemary.
Serving Size: Makes about ten cups total or 20 1/2-cup servings
Transfer potatoes into one or more lightly buttered casserole dishes. Cover and refrigerate or freeze.
To reheat, bring potatoes to room temperature and heat in a 350 oven until hot - about 30 minutes. Time will depend on the size of the casserole dish. These potatoes can also be reheated in the microwave.
(Note: I can put the potatoes cold and covered into a 200F oven and leave them 2 or 3 hours on a Sunday morning while I’m at church.)
Variation: Add some chopped fresh rosemary.
Serving Size: Makes about ten cups total or 20 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 110.1
- Total Fat: 2.1 g
- Cholesterol: 7.0 mg
- Sodium: 169.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.7 g
- Protein: 3.6 g