- 2 pounds long white potatoes, peeled and thinly sliced
- 4 cloves garlic, peeled
- 3 tablespoons reduced-fat cream cheese
- 1/4 cup fat-free half-and-half
- 1 1/2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Place potatoes and garlic in a large pan, cover with water, place lid on pan, and bring to a boil over high heat. Reduce heat to medium-high and boil gently for 15 minutes, or until potato slices break apart when pierced with a fork. Remove from the heat and drain well, reserving garlic cloves along with potatoes. Beat potatoes and garlic with an electric mixer until smooth. Add cream cheese and beat again. Add half-and-half and whip until fluffy. Mix in chives, salt, and pepper and serve while hot.
Yield: 4 1/2 cups. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 85, Carbohydrates: 17 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 92 mg, Fiber: 2 g
Exchanges per serving: 1 starch. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.