FOUR-CHEESE MASHED POTATO CASSEROLE

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

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Ingredients

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