serves 16
- 5 lbs. Yukon Gold Potatoes, cubed ( leave skins on)
- 2 T. butter
- 1 c. fat-free sour cream
- 8 oz. reduced fat cream cheese
- 1 tsp. salt
- ¼ c. Parmesan cheese, grated
- paprika
Boil potatoes until tender. Drain and mash with butter, sour cream, cream cheese and salt. Place in a 13 x 9 pan coated with nonstick spray. Sprinkle with Parmesan cheese and paprika.
Bake at 350, covered, for 25 minutes.
