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