Cheddar Cheese Mashed Potatoes
TOTAL TIME: Prep: 35 min. Cook: 10 min.
YIELD: 12 servings (3/4 cup each).
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
Ingredients
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3-3/4 pounds Yukon Gold potatoes, peeled and cubed
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1 large sweet potato, peeled and cubed
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6 garlic cloves, halved
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1 cup reduced-fat sour cream
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
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2 cups shredded reduced-fat cheddar cheese, divided
Directions
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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.
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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.
Nutrition 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.
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