Four-Cheese Mashed Potato Casserole

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

By Betty Crocker Kitchens

September 14, 2015

lb white potatoes, peeled, cut into 1-inch pieces (about 14 cups)

oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/4

cup crumbled blue cheese (1 oz)

cup shredded reduced-fat Cheddar cheese (4 oz)

1/4

cup shredded Parmesan cheese

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

teaspoon garlic salt

1/4

teaspoon paprika

teaspoon chopped fresh chives, if desired

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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.

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.