These potatoes are wonderful. Even when made days ahead of time, the potatoes taste like you just made them.

Good to keep on hand in the refrigerator for a quick warming whenever you are in the mood for great mashed potatoes. The white pepper is an essential ingredient.

  • 5 large russet potatoes (2 ½ pounds), peeled and quartered
  • 1/2 cup fat free milk (or milk of your choice)
  • 1/2 cup fat-free or reduced fat sour cream
  • 3 ounces fat-free or reduced fat cream cheese
  • 1/8 teaspoon white pepper
  • salt to taste

In a large saucepan, boil potatoes in salted water until tender. Drain. In a large bowl, combine potatoes, milk, sour cream, cream cheese, and white pepper.

Using an electric mixer, beat until fluffy. Add extra milk if needed for a smooth light consistency. Add additional pepper and salt to taste. Transfer potatoes to a lightly buttered casserole dish. Cover and refrigerate.

On the day of serving, bring to room temperature and heat potatoes in 350 degree oven until hot - about 30 minutes. Time will depend on the size of the casserole dish. The potatoes can also be reheated in a microwave.

Serves 6

  • Calories 150
  • Fat, gm. 0
  • Protein, gm. 6
  • Carb. gm. 30
  • Cholesterol, mg. 5
  • Fiber 2.3