Cheddar Cheese Mashed Potatoes Recipe

4.5 2 4
Cheddar Cheese Mashed Potatoes Recipe
Cheddar Cheese Mashed Potatoes Recipe photo by Taste of Home
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Cheddar Cheese Mashed Potatoes Recipe

Read Reviews
4.5 2 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 10 min.

Ingredients

  • 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 shredded reduced-fat cheddar cheese, divided

Directions

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).
Originally published as Cheddar Mashed Potatoes in Healthy Cooking October/November 2010, p34

Nutritional Facts

3/4 cup: 179 calories, 6g fat (4g saturated fat), 19mg cholesterol, 434mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.

  • 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 shredded reduced-fat cheddar cheese, divided
  1. 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.
  2. 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).
Originally published as Cheddar Mashed Potatoes in Healthy Cooking October/November 2010, p34

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Reviews forCheddar Cheese Mashed Potatoes

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MY REVIEW
Brossi User ID: 8526235 261090
Reviewed Feb. 10, 2017 Edited Apr. 28, 2017

"This was wonderful. Not healthy by any means but so tasty. My whole family enjoyed this dish. Will be a favourite in our house! Thanks for an awesome recipe."

MY REVIEW
katina_burks32 User ID: 3449612 212002
Reviewed Jan. 8, 2011

"These potatoes were very tasty. Thinking about even replacing my unhealthy twice baked potatoes with this recipe!"

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