A garden-vegetable cream cheese blended with milk and cayenne pepper gives these mashed potatoes a deliciously creamy kick.
What You Need
Original recipe yields 8 servings
2 lb. red potatoes (about 6), cut into chunks
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup fat-free milk
1/2 tsp. ground red pepper (cayenne)
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Let's Make It
Cook potatoes in boiling water in large saucepan 20 min. or until tender.
Drain potatoes well; return to saucepan. Add remaining ingredients; mash until light and fluffy.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 2/3 cup each
* 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.