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), divided
- 1/2 cup fat light sour cream
- 3 ounces reduced fat cream cheese
- dash white pepper, to taste
- salt and pepper to taste
In a large saucepan, boil potatoes in salted water until tender. Drain. In a large bowl, combine potatoes, ¼ cup milk, sour cream, cream cheese, and white pepper. Using an electric mixer, beat until fluffy. (Do not use a food processor or the potatoes will turn to "glue".)
Add extra milk if needed for a smooth light consistency. They will thicken a little more after being refrigerated.
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.
Nutritional information per serving (6)
Fat, gm.: 4
Protein, gm.: 6
Carbs, gm.: 28
Cholesterol, mg.: 20
Fiber, gm.: 2.3