Mashed potatoes are one of my favourite dishes at Thanksgiving. The creamier and fluffier the better. Unfortunately this usually means they are loaded with fat thanks to all the butter and cream.
I have a secret weapon for creamy mashed potatoes without all the fat. The same ingredient that makes mashed cauliflower so creamy also works really well with potatoes! Cream cheese is the game changer.
When I first made these mashed spuds for my mum, she cringed at the idea of cream cheese in her potatoes. She quickly changed her mind when she tried them and since has put me on potato duty during the holidays.
Try switching things up this holiday season and make this lighter and creamier version of mashed potatoes. Your guests and their waist bands will thank you.  
6 Russet potatoes, peeled and cubed
1 Tbsp. salted butter
¼ cup Fat free cream cheese
2 Tbsp. Fat free sour cream
1-2 Tbsp. skim milk
fresh chives
salt and pepper to taste
Bring a large pot of water to a rapid boil. Add cubed potatoes and cover. Simmer for 10-15 minutes until potatoes are tender and easily pierced with a fork. Drain
Combine potatoes with butter, cream cheese, sour cream, and milk. Mash until smooth. Salt and pepper to taste.
Garnish with fresh chives.