Creamy mashed potatoes

With Thanksgiving around the corner I thought it would be appropriate to post this recipe in honor of the holiday! Obviously at my dinner table there isn't a turkey, but we usually do like a savory pie or a tofu dish. Last year we didn't have a main meal but we had a bunch of sides like mac and cheese, mashed potatoes, grilled mushrooms and asparagus, dinner rolls, roasted butternut squash and peppers. It was awesome!  So I thought a staple dish for this holiday is definitely mashed potatoes, and one of my family's favorites! It's creamy, rich and yummy! So this holiday whip some up and serve it at your table with your family and friends!

Ingredients

- 3lb Yukon gold potatoes

- 4 TBSP butter at room temperature

- 1/3 cup fat free half and half

- 4 oz reduced fat cream cheese at room temperature.

- Salt and pepper

- Fresh parsley- chopped

Directions

-Peel and cut potatoes in big chunks (try get them to be the same size)

- Fill a large pot with cold water, add potatoes to the pot. Bring to a boil on high heat about cook potatoes 25-30 minutes. They're done when you stick a knife in the potato and the potato slides off the knife easily.

- Drain potatoes. If you have a potato ricer, mash potatoes through the ricer. Or mash potatoes with a masher.

- Add butter, half and half and cream cheese and mix until everything is well incorporated. Season with salt and pepper. Garnish with fresh parsley. Serve hot!

Serves 4-6

- If potatoes look dry and not creamy enough, add 1 TBSP half and half at a time til you reach desired consistency.