Skinny Cheesy Mashed Potatoes

Name: Skinny Cheesy Mashed Potatoes
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 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

1 Ratings

1 Reviews

0 Questions

Prep 15 min
Total 35 min
Servings 4

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

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

2 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

Steps

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.