Philadelphia Cream Cheese, regular, low-fat or chive
Salt & pepper
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Let's Make It
Peel (or use red ones and keep the skins) chop and boil the potatoes (the smaller the pieces the faster they cook and the easier they are to mash). Drain and return potatoes to the hot pan, which allows more of the water to boil off.
With the pan still hot drop a blob (this depends on your personal preference of thick/thin and how many potatoes you have) of Philly Cream Cheese and mash it into the potatoes (I use a regular potato masher).
Salt and pepper to taste.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.