3 pounds russet potatoes, peeled and cut into 2-inch pieces
2 teaspoons kosher salt, divided
2 tablespoons unsalted butter
2 medium onions, peeled and chopped
½ teaspoon freshly ground pepper
¾ cup lowfat sour cream
8 ounces lowfat cream cheese, cut into 1-inch pieces
2 garlic cloves, peeled and minced cooking spray
Nutritional information per serving:
Calories 263 (26% from fat) • carb. 42g • pro. 7g • fat 8g • sat. fat 5g
• chol. 20mg • sod. 527mg • calc. 91mg • fiber 3g
In a Cuisinart® 3¾-quart saucepan, cover the potatoes with cold water; add 1 tea- spoon salt. Cook over medium-high heat until tender, drain well and place in large mixing bowl.
While the potatoes are boiling, prepare the onions for topping. Melt butter in a
12-inch Cuisinart® skillet. Cook onion, stirring occasionally, until reduced and
very lightly browned. Season with remaining salt and pepper. Transfer to large mix-
Beat potatoes with a Cuisinart® Hand Mixer, starting on low speed. Add sour cream, cream cheese and minced garlic. Turn mixer to medium high; beat until smooth and slightly fluffy. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve. Spray the bottom and sides of a 2-quart soufflé dish with cooking spray. Fill with potato mixture. Top with onions. Set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting them together to form a handle. To place the covered soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack.
Cover and press the on/off button to turn the unit on. Set time to 5 hours and press Low. Slow cooker will automatically switch to Warm when cooking time has elapsed. Potatoes will be puffed and onions browned. Remove the soufflé dish from the slow cooker using the foil strips to lift it.