FOUR-CHEESE MASHED POTATO CASSEROLE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Four-Cheese Mashed Potato Casserole image

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

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 24

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Heat oven to 350°F. Drain potatoes. Mash in saucepan with potato masher or electric mixer on low speed.
  • 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.
  • Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.

Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

There are no comments yet!