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Prep 25min
Total1hr35min
Servings24
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Ingredients
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
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Steps
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.
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If you aren't a fan of blue cheese, leave it out or substitute 1/4 cup shredded Asiago cheese.
Up to two days ahead, you can make this dish up to the point of baking, then cover and refrigerate. Bake as directed.
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.
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