Baked Garlic Mashed Potatoes


*I suppose if you really want to cut the calories even further (big sigh!), you could substitute milk for the cream, knowing that a certain level of decadent creaminess will be sadly lacking (but may help your thighs feel better about themselves).

*Serves 6

5 pounds russet, red or yukon gold potatoes, peeled and cut into 1-inch cubes

8 ounces light or regular cream cheese

3-4 green onions, chopped

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

4 tablespoons butter

1 cup whipping cream

Preheat the oven to 375 degrees. Lightly grease a 9X9-inch baking dish and set aside.

Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes for about 10 minutes or until they are tender.

Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency. Scoop the potatoes into the prepared baking pan. Dot with 1-2 tablespoons butter. Bake for 20-25 minutes until the potatoes are lightly browned on top and heated through.