Ingredients:
10 russet potatoes, peeled and cubed
1/3 cup milk
8 oz low fat cream cheese, softened and cubed
3/4 cup butter, softened
2 teaspoons onion powder
3 teaspoons salt
bacon and shredded cheddar for garnish
Directions:
1. Boil potatoes in large pot of water until tender.
2. Drain and return to pot.
3. Add cubed cream cheese and one stick of butter.
4. Using a hand mixer blend until combined.
5. Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.
6. Add more salt and/or onion powder to taste.
7. Let cook over low heat for about 15 - 20 minutes, stirring occasionally.
8. Garnish with crumbled bacon and shredded cheese.
2. Drain and return to pot.
3. Add cubed cream cheese and one stick of butter.
4. Using a hand mixer blend until combined.
5. Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.
6. Add more salt and/or onion powder to taste.
7. Let cook over low heat for about 15 - 20 minutes, stirring occasionally.
8. Garnish with crumbled bacon and shredded cheese.
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