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Holiday Mashed Potatoes

Place potatoes in large saucepan with enough water to cover. Bring to a boil on high heat; reduce heat. Simmer, covered, 20 minutes or until potatoes are tender. Drain. Return to saucepan.
Add milk, cream cheese spread and butter to potatoes; mash with hand masher or electric mixer on medium speed until creamy. Stir in garlic salt and pepper. Spoon into 13×9-inch casserole dish. Refrigerate, covered, up to 24 hours.
Remove potatoes from refrigerator 3 hours before serving time. Spray slow cooker with cooking spray. Place potatoes in slow cooker. Cover and heat on low setting 3 hours, stirring twice. Potatoes can be held an additional 30 minutes.

Calories 185

Fat 6 g

Saturated Fat 4 g

Trans Fat 0.0 g

Cholesterol 17 mg

Sodium 158 mg

Carbohydrates 29 g

Sugar 2 g

Protein 4 g

Iron 1 mg

Fiber 3 g

Potassium 494 mg

Substitute i package (8 ounces) cream cheese, softened, for the cream cheese spread.

Mashed potatoes also may be heated in the oven. Bake, covered, in casserole dish in preheated 350°F oven 40 to 45 minutes or until hot.

For easy slow cooker clean-up, use a slow cooker liner bag.

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