Here’s a yummy way to finish off the extra mashed potatoes. The gooey cheese, creamy potatoes and golden crust blend perfectly for a match made in taste bud heaven.—Rosemarie Weleski, Natrona Heights, Pennsylvania
You'd never know that these mashed potatoes are on the lighter side. Garlic and chives season them nicely while sour cream and cream cheese add richness. They're special enough for company.
No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming
Be sure to leave room on the plate for light and creamy casserole. It's dressed up with green onions and melted cheddar cheese and gets its rich texture from the addition of reduced-fat sour cream. Donna Noel - Gray, Maine
Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon
"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."
"More, please," is what you'll hear when you serve these light and creamy potatoes. Seasoned with just a hint of garlic, they go great with any meat. Mom appreciates the fact that she can make them ahead and bake them just before serving.—Sue Gronholz, Beaver Dam, Wisconsin