Easy peasy.
Take two or three pounds of washed potatoes and cut them into halves or quarters so you get similar sized pieces. Don't peel 'em--too much work, and why waste all the nutritional value and fiber of the skins? Bring to a boil and boil them maybe 10-15 min until fork tender. Drain.
Add 2-4 ounces of room temp neufatchel (sp?) cheese (the lower fat cream cheese substitite) or maybe a mix of nonfat cream cheese and neufatchel to lower fat but not make it extremely gross with just the nonfat stuff. Then add a cup or two of shredded cheese (2% to save fat, half of mine was the rice "cheese", don't tell the hubs and the kiddo). Add some onion powder and garlic powder, salt, and white pepper (you can add black, I just like white pepper better with potatoes merely for looks). If you have a grownup crowd (i.e., one that isn't going to complain about onion pieces in their potatoes) then you could use chopped scallions or chives or even (cooked) diced onion.
Be sure to use a potato masher. Using a stick blender creates a strange glop. Ask me how I know this. Potato mashers are ever so cheap, and well worth it.
Take two or three pounds of washed potatoes and cut them into halves or quarters so you get similar sized pieces. Don't peel 'em--too much work, and why waste all the nutritional value and fiber of the skins? Bring to a boil and boil them maybe 10-15 min until fork tender. Drain.
Add 2-4 ounces of room temp neufatchel (sp?) cheese (the lower fat cream cheese substitite) or maybe a mix of nonfat cream cheese and neufatchel to lower fat but not make it extremely gross with just the nonfat stuff. Then add a cup or two of shredded cheese (2% to save fat, half of mine was the rice "cheese", don't tell the hubs and the kiddo). Add some onion powder and garlic powder, salt, and white pepper (you can add black, I just like white pepper better with potatoes merely for looks). If you have a grownup crowd (i.e., one that isn't going to complain about onion pieces in their potatoes) then you could use chopped scallions or chives or even (cooked) diced onion.
Be sure to use a potato masher. Using a stick blender creates a strange glop. Ask me how I know this. Potato mashers are ever so cheap, and well worth it.
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