5 pounds red or purple potatoes, cut into 2″ cubes
8 oz Neufchatel cheese (lower in fat than cream cheese)
1 c greek yogurt (alternative to sour cream)
1/2 c milk (or until desired consistency)
2 t minced onion or onion salt
ground black pepper to taste
Coat a bpa-free crockpot dish with coconut oil. Add chopped potatoes (which can be prepped the day before and stored overnight in the refrigerator). Cover and cook 3-4 hours on high or 6-7 hours on low. Just before serving, add neufchâtel cheese, greek yogurt, milk, and minced onion. Use a hand mixer to blend together all ingredients. Add salt and pepper to taste. Top with paprika and chives.