Cheesy Low-Fat Mashed Potatoes

These mashed russets have light chive-and-onion-flavored cream cheese and parmesan cheese to give richness instead of adding butter. They're moistened with fat-free milk and garnished with snipped chives or scallions.

Ingredients:

• 5 medium russet potatoes (about 1 3/4 to 2 lbs.)
• 3 Tb. Light Philadelphia Chive and Onion Cream Cheese
• 2 Tb. parmesan cheese
• 1/2 C. fat-free skim milk
• Salt & pepper, to taste
• 3 Tb. snipped chives or scallion rings for garnish

Directions:

Peel potatoes and place in 6-Qt pot. Cover potatoes with cold water and place over medium-high heat. Cook potatoes until fork-tender, drain. While potatoes are still hot, add 3 Tbsp of the cream cheese; mash until combined. Add 1/2 C. fat-free milk and the parmesan cheese to potatoes; stir to combine. (Add a little more milk, if needed, for desired consistency.) Add salt and pepper to taste. Place in serving bowl. Garnish with chives or scallion rings. Serve hot.

Number of Servings: 4

Notes from the Cook: Other brands and flavors of Light Cream Cheese can be substituted. Up to 3/4 C of fat free milk can be used to achieve desired consistency. So rich and creamy you won't miss the butter or whole milk!