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WW Creamy Mashed Potatoes

These Creamy Mashed Potatoes are creamy, and full of flavor! A perfect side dish the entire family will love!

10 (1/2 cup) servings 

Mashed potatoes, known as mash, is a dish prepared by mashing boiled, peeled or unpeeled potatoes. Milk, butter, salt and pepper are frequently used in preparation and it is frequently whipped at the end.

What ingredients do I use to  make this lighten up version of Creamy Mashed Potatoes?

  • Potatoes – I use Russet or Yukon Gold Potatoes.
  • Butter- I use Land o’ Lakes light butter made with canola oil. It’s lower in points than regular butter. This butter melts and tastes just like full fat butter.
  • I use the Garlic and Herb Laughing Cow Cheese Wedges or 2 oz. light cream cheese. The laughing cow cheese wedges are 1 SmartPoint each and add so much flavor and creaminess to these potatoes without adding so many calories or points!
  • Milk: I use skim milk. You can use unsweetened almond milk as well. I start off with 3/4 cup and more depending on the consistency. If you like your mashed potatoes thinner-you can add the entire cup. 
  • Salt,Pepper, Garlic Powder- gives the mashed potatoes flavor

How do I make these Creamy Mashed Potatoes? 

I love cooking my potatoes in crockpot…but these can also be cooked on the stove.

Once you have your potatoes cooked ( diced if using the stovetop method or whole using the slow cooker method) place the cooked potatoes into a large mixing bowl. 

Add the cream cheese or laughing cow cheese wedges, 2 Tbsp light butter, unsweetened almond milk or skim milk, salt, pepper, and garlic to the potatoes.

 

Beat the ingredients with an electric mixer on medium speed until smooth and fluffy.  

Place mashed potatoes in a large bowl.

Drizzle 1 Tbsp melted light butter over the top of mashed potatoes and garnish with chives, if desired.  

Mashed potatoes can be made up to 48 hours in advance.

 

Ingredients:  

  • 4.5 lbs russet potatoes 
  • 4 Laughing Cow Cheese Wedges or 2 oz. light cream cheese 
  • 3 Tbsp Land o’ Lakes light butter, divided 
  • 3/4 -1 cup skim milk or unsweetened almond milk 
  • 1 Tbsp salt
  • 1/2 Tbsp ground black pepper 
  • 1 Tbsp garlic powder 

Stove Top Directions:

  1. Wash and peel potatoes, then cut into 1-inch cubes.  
  2. Place cut potatoes into a large pot and cover with cold water.  
  3. Cook potatoes on medium high heat until it boils. Then cook for another 15-20 minutes or until tender.
  4. Drain the potatoes and return potatoes to pot or a large mixing bowl.
  5. Add the cream cheese or laughing cow cheese wedges, 2 Tbsp light butter, unsweetened almond milk or skim milk, salt, pepper, and garlic to the potatoes.  
  6. Beat the ingredients with an electric mixer on medium speed until smooth and fluffy. (Do not over mix are the texture will become gummy, glue, and unappetizing.)
  7. Place mashed potatoes in a large bowl.
  8. Drizzle 1 Tbsp melted light butter over the top of mashed potatoes and garnish with chives, if desired.  

Slow Cooker Directions:

  1. Pour 1/2 cup water into the bottom of the slow cooker.
  2. Wash and peel potatoes. 
  3. Wrap each potato in a piece of aluminum foil and then place the foiled potatoes in the slow cooker. 
  4. Cook on high for 2-3 hours or low for 3-4 hours.
  5. Remove foil from potatoes and place peeled, cooked potatoes into a large mixing bowl. 
  6. Add the cream cheese or laughing cow cheese wedges, 2 Tbsp light butter, unsweetened almond milk or skim milk, salt, pepper, and garlic to the potatoes.  
  7. Beat the ingredients with an electric mixer on medium speed until smooth and fluffy. (Do not over mix are the texture will become gummy, glue, and unappetizing.)
  8. Place mashed potatoes in a large bowl. Drizzle 1 Tbsp melted light butter over the top of mashed potatoes and garnish with chives, if desired.  

Notes:

  • To reheat just add a bit of unsweetened almond milk or skim milk and reheat in the microwave. Stir until well combined.
  • Do not over mix are the texture will become gummy, glue, and unappetizing.
  • The overall point value is the same whether you use 2 oz. light cream cheese or 5 laughing cow cheese wedges 
  • Mashed potatoes can be made up to 48 hours in advance.
  • To calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. If this recipe contains zero point items the WW app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional information which will not be accurate.

10 (1/2 cup) servings 

1-6 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Yield: 10

WW Creamy Mashed Potatoes

WW Creamy Mashed Potatoes

These Creamy Mashed Potatoes are creamy, and full of flavor! A perfect side dish the entire family will love!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 2 hours
Additional Time 2 hours
Total Time 4 hours 10 minutes

Ingredients

  • 4.5 lbs russet potatoes 
  • 4 Laughing Cow Cheese Wedges or 2 oz. light cream cheese 
  • 3 Tbsp Land o' Lakes light butter, divided 
  • 3/4-1 cup skim milk or unsweetened almond milk 
  • 1 Tbsp salt
  • 1/2 Tbsp ground black pepper 
  • 1 Tbsp garlic powder

Instructions

    Stove Top Directions:

    Wash and peel potatoes, then cut into 1-inch cubes.  
    Place cut potatoes into a large pot and cover with cold water.  
    Cook potatoes on medium high heat until it boils. Then cook for another 15-20 minutes or until tender.
    Drain the potatoes and return potatoes to pot or a large mixing bowl.
    Add the cream cheese or laughing cow cheese wedges, 2 Tbsp light butter, unsweetened almond milk or skim milk, salt, pepper, and garlic to the potatoes.  
    Beat the ingredients with an electric mixer on medium speed until smooth and fluffy. (Do not over mix are the texture will become gummy, glue, and unappetizing.)
    Place mashed potatoes in a large bowl.
    Drizzle 1 Tbsp melted light butter over the top of mashed potatoes and garnish with chives, if desired.  


    Slow Cooker Directions:

    Pour 1/2 cup water into the bottom of the slow cooker.
    Wash and peel potatoes. 
    Wrap each potato in a piece of aluminum foil and then place the foiled potatoes in the slow cooker. 
    Cook on high for 2-3 hours or low for 3-4 hours.
    Remove foil from potatoes and place peeled, cooked potatoes into a large mixing bowl. 
    Add the cream cheese or laughing cow cheese wedges, 2 Tbsp light butter, unsweetened almond milk or skim milk, salt, pepper, and garlic to the potatoes.  
    Beat the ingredients with an electric mixer on medium speed until smooth and fluffy. (Do not over mix are the texture will become gummy, glue, and unappetizing.)
    Place mashed potatoes in a large bowl. Drizzle 1 Tbsp melted light butter over the top of mashed potatoes and garnish with chives, if desired.  

    10 ( 1/2 cup) servings 

    1-6 PersonalPoints™ per serving*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • To reheat just add a bit of unsweetened almond milk or skim milk and reheat in the microwave. Stir until well combined.
    • Do not over mix are the texture will become gummy, glue, and unappetizing.
    • The overall point value is the same whether you use 2 oz. light cream cheese or 5 laughing cow cheese wedges 
    • Mashed potatoes can be made up to 48 hours in advance.

      Smartpoints: GREEN/BLUE: 6 SmartPoints per serving PURPLE: 1 SmartPoint per serving

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    Nutrition Information

    Yield

    10

    Serving Size

    1

    Amount Per Serving Calories 208Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 788mgCarbohydrates 38gNet Carbohydrates 35gFiber 3gSugar 1gProtein 5g

    Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

    Instant Pot or Slow Cooker Mississippi Chicken - Pound Dropper

    Monday 15th of November 2021

    […] potatoes. Click HERE for my Creamy Mashed […]

    Jessica

    Thursday 14th of May 2020

    Hello! I was wondering if yellow potatoes work just as well for this recipe? Thanks

    Lindsay Kehl

    Friday 15th of May 2020

    HI Jessica

    Yes, you bet! The yellow potatoes would work just as well. Enjoy!

    Linds

    marie johson

    Wednesday 18th of December 2019

    These creamy mashed potatoes are shockingly good! This is the best basic side dish for dinner every time. thanks for sharing <3

    mary anderson

    Friday 29th of November 2019

    delicious recipe. i love the fact that you made it really easy for us i feel good that im learning by your site daily and my family loves what i make everyday thanks for helping out us :)

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