prep 35 minutes bake 45 minutes at 425°F + 2 hours at 325°F chill 2 hours
Nonstick cooking spray
5 lb. red-skin potatoes (about 15 medium)
1 8-oz. pkg. regular or reduced-fat cream cheese (neufchatel), cut up and softened
1 tsp. salt
1 tsp. cracked black pepper
1½ cups half-and-half or evaporated fat-free milk
1 recipe Garden Confetti
2 Tbsp. butter, melted
1. Preheat oven to 425°F. Coat a 3-qt. rectangular baking dish with cooking spray. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake 45 to 60 minutes or until tender.
2. Transfer half the potatoes to an extra-large bowl. (Cut any large potatoes in half or quarters.) Mash potatoes until slightly lumpy; transfer to a large bowl. Use the same extra-large bowl to mash the remaining potatoes.
3. Return all the potatoes to the extra-large bowl; add cream cheese, salt, and pepper. Gradually beat in half-and-half until mashed potatoes are light and fluffy. Transfer mashed potatoes to the prepared baking dish. Top with Garden Confetti; drizzle with melted butter. Cover with foil. Chill at least 2 hours.
4. Preheat oven to 325°F. Bake, covered, 1 hour. Bake, uncovered, 1 to 1¼ hours more or until heated through.
number of servings 10
GARDEN CONFETTI In a large skillet melt 3 Tbsp. butter over medium-high heat. Add 1½ cups shredded carrots; 1 medium onion, halved and thinly sliced; ½ cup each finely chopped red sweet pepper and finely chopped green sweet pepper; and 2 cloves garlic, minced. Cook and stir 4 to 5 minutes or until vegetables are tender. If desired, stir in 1 tsp. snipped fresh rosemary or thyme.
per serving350 cal., 18 g fat (11 g sat. fat), 51 mg chol., 426 mg sodium, 43 g carb., 5 g fiber, 7 g sugars, 7 g pro.
MAKE AHEAD
Prepare as directed through Step 3. Cover and refrigerate up to 24 hours. Continue as directed.
