6 medium peeled and cubed potatoes
\n1\/4 C. 2 percent milk
\n1 (8-ounce) package light cream cheese
\n1 C. reduced-fat sour cream
\n1 T. minced parsley
\n1\/4 tsp. garlic powder
\n1\/2 C. shredded reduced-fat sharp cheddar cheese<\/p>\n
Cook potatoes in boiling water 15 minutes or until fork tender; drain. Heat oven to 325 degrees. Coat an 8-by-12-inch baking dish with cooking spray. Combine cooked potatoes, milk, cream cheese, sour cream, parsley and garlic powder in a mixing bowl and mix with electric mixer on medium-high until smooth. Spoon into baking dish, cover, and bake 30 to 40 minutes. Remove from oven. Uncover and sprinkle with cheese. Bake 5 to 10 more minutes or until cheese melts. Serve immediately.<\/p>\n
Yield: 10 servings
\nCalories: 174
\nFat: 9g
\nFIber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 medium peeled and cubed potatoes 1\/4 C. 2 percent milk 1 (8-ounce) package light cream cheese 1 C. reduced-fat sour cream 1 T. minced parsley 1\/4 tsp. garlic powder 1\/2 C. shredded reduced-fat sharp cheddar cheese Cook potatoes in boiling water 15 minutes or until fork tender; drain. Heat oven to 325 degrees. Coat an 8-by-12-inch baking dish with cooking spray. Combine cooked potatoes, milk, cream cheese, sour cream, parsley and garlic powder in a mixing bowl and mix…<\/p>\n