- 1-1/3 lbs. peeled baking potatoes, cut into 1-inch cubes
- 1/2 cup light cream cheese
- 1 /4 cup skim milk
- 2 Tablespoons dried chives
- 1 /4 teaspoon salt
- 1/4 teaspoon black pepper
In a medium saucepan, covered, cook potatoes in 2 inches of boiling water for about 12 minutes, until tender.
Drain thoroughly. Mash potatoes with a potato masher or an electric mixer.
Stir in cream cheese until melted.
Gently mix in skim milk, chives and salt and pepper, being careful not to overheat the potatoes.
Stir gently over low heat until just heated through.