Thanksgiving is almost here, folks! This is my favorite time of the year. Everyone’s in the holiday spirit, and I get to spend time with my loved ones that I hold so dear. Not to mention, stuff my face with a whole bunch of delicious food (I feel like that was a nice, sentimental moment then all of the sudden I was like “FOOD!” It happens. What can I say?)!
Since I’ve been watching what I eat recently, I wanted to try making a lower calorie version of one of my favorite Thanksgiving dishes, mashed potatoes. Usually, mashed potatoes call for lots of heavy cream and butter, which isn’t the best for my waistline. So, instead, I added 2% milk and low-fat cream cheese. Y’all. I’m telling you. These mashed potatoes were awesome! I was bad and still added Parmesan cheese to the potatoes because c’mon? Cheese! Who doesn’t like cheesy potatoes? Crazy people that’s who! And people who are lactose-intolerant… I’m so sorry.
These mashed potatoes are going to be a new staple in our house, and I’ve got some great recipes up my sleeve that I can’t wait to try these mashed potatoes with. They are easy AND delicious! What more could you love? So grab some potatoes and share this recipe with your loved ones this holiday season!
- 1 pound of red potatoes skin on or off depending on preference
- 1 cup of 2% milk
- 2 tbsp of low-fat cream cheese
- ½ cup of Parmesan cheese grated
- 3 cloves of garlic minced
- 2 tbsp of green onion diced
- Salt and pepper to taste
- Cut the potatoes into larger pieces and throw into pot of boiling water. Cook for about 15 minutes or until potatoes can be split with a fork.
- While the potatoes are cooking, heat the milk, cream cheese, and garlic in a saucepan on medium heat until cream cheese is melted and sauce begins to simmer. Once it started to simmer, remove from heat.
- When potatoes are done, drain them well and then mash them, leaving bigger pieces of potato if desired.
- Mix in the sauce, Parmesan cheese, green onion, salt, and pepper. Serve warm.