Cream Cheese Mashed Potatoes

These mashed potatoes are creamy and dreamy.  You can choose to bake them after you mash them or not.  I did this time but may not next time!  If you like them a little chunky, go for it!  It is easy and versatile that way!

Cream Cheese Mashed Potatoes (adapted from thepioneerwoman.com)

2 1/2 lb. yukon gold potatoes
1/3 c. unsalted butter
4 oz. reduced fat cream cheese, softened
1/4 c. fat free half and half
1 t. salt (plus more to taste)
1/2 t. black pepper (plus more to taste)

Peel (if you want to, I didn't) the potatoes and cut into chunks.  Bring a large pot of water to a boil and add the potatoes.  Cook for 30-35 minutes until the potatoes are tender and they fall apart when you stick a fork into them.  Drain the potatoes in a large colander and place them back in the pot to dry out. Mash the potatoes over low heat.  Turn off the stove and add the butter, cream cheese, half and half, salt and pepper.  Stir well and taste for seasonings.  Serve or place in an 8X8 baking dish that has been sprayed with cooking spray and bake in a 350 degree oven for 20 minutes.

6 servings (248 calories each serving) according to my calculator on loseit.com