Four-Cheese Mashed Potato Casserole

Four-Cheese Mashed Potato Casserole

Fat-free yogurt plus Parm, Cheddar, blue and cream cheeses pack a flavorful punch to mashed potatoes.

Prep Time

25

Minutes

Total Time

1:35

Hr:Mins

Makes

24

servings

5
lb white potatoes, peeled, cut into 1-inch pieces (about 14 cups)
3
oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4
cup crumbled blue cheese (1 oz)
1
cup shredded reduced-fat Cheddar cheese (4 oz)
1/4
cup shredded Parmesan cheese
1
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1
teaspoon garlic salt
1/4
teaspoon paprika
1
teaspoon chopped fresh chives, if desired
  1. In 6-quart saucepan or Dutch oven, place potatoes. Add enough water to cover potatoes; heat to boiling over high heat. Reduce heat to medium; cook uncovered 15 to 18 minutes or until tender.
  2. Meanwhile, in large bowl, beat cream cheese, blue cheese, Cheddar cheese and Parmesan cheese with electric mixer on low speed until smooth. Beat in yogurt and garlic salt.
  3. Heat oven to 350°F. Drain potatoes. Mash in saucepan with potato masher or electric mixer on low speed.
  4. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too stiff, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
  5. Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.
Makes 24 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you aren't a fan of blue cheese, leave it out or substitute 1/4 cup shredded Asiago cheese.
Do-Ahead
Up to two days ahead, you can make this dish up to the point of baking, then cover and refrigerate. Bake as directed.
Storage
Store potatoes in a cool, dark, well-ventilated place. Refrigerating potatoes causes them to become unnaturally sweet and turn dark. Warm temperatures encourage sprouting and shriveling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 170mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.