Four-Cheese Mashed Potato Casserole

 

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.