Lightened Crock Pot Mashed Potatoes

andie j's Note:

Lower-fat version of do-ahead potatoes with sour cream and cream cheese. My lightened version of my sister-in-law Kim's potatoes, which are everyone's favorite at Thanksgiving.

• Total Time: 2 hrs 55 mins
• Prep Time: 25 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 12

• 5 lbs yukon gold potatoes , peeled & quartered
• 3 -4 garlic cloves , peeled
• 2 (3 ounce) packages neufchatel cheese , softened
• ½ cup reduced-fat sour cream
• ½ cup nonfat plain yogurt
• ¼ cup Egg Beaters egg substitute
• 2 teaspoons onion powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon butter or 1 tablespoon margarine

Directions:

1. Boil potatoes and garlic cloves until potatoes are tender; drain. Mash potatoes and garlic until there are no lumps.
2. Add remaining ingredients except butter. Mix again and let cool.
3. Put in removable crock of crock-pot. Refrigerate up to several days.
4. On serving day, heat in crock-pot on low for 2 to 2 1/2 hours or until heated through.
5. Can be frozen before heating in crock-pot. For a smaller crowd, freeze half and serve the other half.

Reviews

[ladypit]

Now that I have defrosted and eaten this I am adding the stars. We found it dry but with good flavor. Would probably benefit from gravy too. I had put it in 2 containers. One we ate tonight with tuna steaks, peas, and cinnamon apples. I think I'll use the other container for potato cakes. --------Made and put in the freezer. Rating without stars so I will be able to find it later to rate, once I defrost and cook it. Looks great, though. I used russet potatoes and all reduced fat sour cream as I noticed, too late, that the only yogurt I had was vanilla.