Creamy Mashed Potatoes with Chives

Creamy Mashed Potatoes with Chives

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 10

    • About This Recipe

    “This is from Cooking Light. It tastes heavenly, and we can still indulge! The recipe says it’s enough for 10, but it just managed to serve my family of 6 (we LOVE this stuff).”

    Ingredients

  • 3lbspeeled yukon gold potatoes, , quartered
  • 2/3 cupnonfat milk
  • 1teaspoonsalt
  • 2/3 cuplight cream cheese with chives and onions

    • Directions

  • Place potatoes in a Dutch oven, and cover with water; bring to a boil.
  • Reduce heat, and simmer for 10 minutes or until tender.
  • Drain.
  • Return potatoes to pan; add the milk and salt.
  • Mash the potato mixture with a potato masher to desired consistency.
  • Add the cheese, and stir just until blended.

    • Reviews

  • “Very easy recipe!My husband said it is as good as what you get in a restaurant.He thought they were delicious.I thought they were good as well.”

  • “Great recipe!So very quick and easy!Like, you I disagree with the amount of servings.Three adults and 2 young children gobbled these potatoes up!Thank you Mirj for another wonderful recipe!”

  • “Easy and tasty. Had to use regular light cream cheese without the chives. Next time I’ll be sure to try it with the other.”

  • “It’s quick, easy and tastes great!”

  • “Loved this!! Very creamy and has great flavor.”

  • “These were super fast to make but I felt like they were a little on the bland side for me and my hubby. I am not particular about low-fat anything so I added a whole cup of Hellman’s Mayonnaise and a bit more salt. That did the trick for me.Thanks for the recipe.”

  • “We really liked.I used white instead of yukon (the store did not have yukon)great recipe.Didnot need a gravy.”

  • “A delicious and lowfat side dish.I did not have the cream cheese called for, but did have fresh chives.I added a couple of cloves of garlic to the potatoes while cooking to make up for the absences of the onion in the cheese.They were nice and creamy without a lot of added fat.”

  • “I am having surgery soon and my DH cant cook.So, I have been making meals an freezing ahead. I doubled this recipe and froze 6 meals worth. Wonderful flavor and texture and it freezes an unthaws well. I unthaw and reheat in the microwave. GREAT!!!”

  • “Really tasty — You’d never guess they were low fat.These can be made one or two days ahead of time (I’ve done both) and reheated in the oven or microwave (I’ve done both here, too).”

  • “These were wonderful! They were creamy & delicious. My husband loved them. I really liked the chive & onion flavor of the cream cheese. Thanks so much! “

  • “Yummy yummy, Mirj. I didn’t weigh my potatoes or measure the milk or cheese but they turned out wonderful, just kept adding and tasting ’till it tasted just right. Thanks for posting the recipe. I would never have thought of adding this particular cream cheese to potatoes.”

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