email this pageIngredients
3 pounds Yukon Gold potatoes, peeled and chopped
8 ounces Neufchatel cheese, softened
4 tablespoons butter, softened
1 teaspoon salt
Freshly ground black pepper
½ cup 2% reduced-fat milk, if needed
6 slices thick-cut bacon, cooked and crumbled
6 green onions, chopped
Instructions
8 ounces Neufchatel cheese, softened
4 tablespoons butter, softened
1 teaspoon salt
Freshly ground black pepper
½ cup 2% reduced-fat milk, if needed
6 slices thick-cut bacon, cooked and crumbled
6 green onions, chopped
1. In a large pot, cover potatoes with cold water and bring to a slow boil. Cook about 15 minutes or until tender. Drain.
2. Add Neufchatel, butter, salt and pepper to potatoes; beat on low speed with a mixer or use a hand masher. Add milk if potatoes are too thick. Top with bacon and green onions. Serves 8.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, Novembe 2007.
Nutritional Information
2. Add Neufchatel, butter, salt and pepper to potatoes; beat on low speed with a mixer or use a hand masher. Add milk if potatoes are too thick. Top with bacon and green onions. Serves 8.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, Novembe 2007.
Per serving: 310 calories, 16g fat, 9g prot., 32g carbs., 2g fiber, 650mg sodium.
