1cupplain non-fat Greek yogurt, at room temperature
4tablespoonsbutter, at room temperature
4ouncesreduced fat cream cheese, at room temperature
1-½teaspoonsdillweed
Salt and pepper to taste
2green onions, chopped
10ouncesfrozen chopped spinach, thawed and squeezed dry
Instructions
Ideal slow cooker size: 4-Quart.
Peel the potatoes and cut into equal sized cubes.
Place them in a slow cooker with the water and salt.
Cover and cook on LOW for 4 to 6 hours, or until the potatoes are tender.
Drain the potatoes and dump them into a mixing bowl.
Add the yogurt, butter, cream cheese and dillweed.
Whip with an electric mixer until creamy.
Taste and add salt and pepper to taste.
Gently stir in the green onions and spinach.
Wipe out your slow cooker and coat with nonstick cooking spray.
Place the mashed potato mixture into the slow cooker and smooth out the top.
Cook on LOW for 3 to 4 hours, until heated through.
Recipe Notes
Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)5*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Mashed Potatoes with Spinach & Dill Recipe
Amount Per Serving (1 /2 cup)
Calories 252Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 33g11%
Fiber 5g20%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.