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Cheddar Cheese Mashed Potatoes

 Cheddar Cheese Mashed Potatoes
A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavor and nice rich color. No one will believe they’re lighter. —Connie Boll, Chilton, Wisconsin
12 ServingsPrep: 35 min. Cook: 10 min.


  • 3-3/4 pounds Yukon Gold potatoes, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 6 garlic cloves, halved
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided


  • Place potatoes and garlic in a large saucepan and cover with water.
  • Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
  • until potatoes are tender. Drain.
  • In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt,
  • pepper and 1 cup cheese. Transfer to a 3-qt. baking dish coated with
  • cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at
  • 350° for 10-15 minutes or until heated through. Yield: 12
  • servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 179 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 434 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch,

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Cheddar Cheese Mashed Potatoes (continued)

Nutritional Facts: 1 medium-fat meat.