Patrician Potatoes

Patrician Potatoes


5 pounds medium potatoes, peeled and quartered
2 tbsp butter, melted
1 package (8 oz) fat free cream cheese
1 cup (8 oz) reduced fat sour cream
2 tsp salt
2 tsp minced chives
1/4 cup shredded Parmesan cheese
1 tsp paprika

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.

2. Drain potatoes and place in a large bowl; mash with butter. In a small mixing bowl, beat the cream cheese, sour cream and salt until light and fluffy; add to potatoes. Stir in chives.

3. Transfer to a 13x9 baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered at 350* for 20-25 minutes or until heated through.

makes 12 servings; 1 cup each
Cal 207; fat 4; fiber 3


These are great potatoes to make that give you something that is out of the ordinary. They just taste creamy and cheesy. This makes a ton of potatoes though, so make sure you don't mind leftovers, or that you are feeding a crowd. I cut the recipe in half and made them for Christmas dinner - and they came out fine. I do make a few substitutions though. I use fat free sour cream. I honestly don't know why they just have you used the reduced. The potatoes don't come out runny or any weird consistency by using the fat free sour cream.