Skinny Cheesy Mashed Potatoes

80% less fat • 67% less sodium than the original recipe. Easy, cheesy. Whip your meal into shape with these smooth spuds. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

pounds Yukon gold or other potatoes, peeled and cut up

1/4

teaspoon salt

1/8

teaspoon black pepper

Milk (optional, to taste)

1/4

cup whipping cream

1/4

cup fat-free sour cream

1/3

cup shredded reduced-fat American or cheddar cheese

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1

Preheat oven to 350°F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and pepper. If necessary, add a small amount of milk for desired consistency.
2

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1 1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in sour cream and cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake about 20 minutes or until lightly browned and heated through.