SKINNY CHEESY MASHED POTATOES

Skinny Cheesy Mashed Potatoes image

80% less fat • 67% less sodium than the original recipe. Easy, cheesy. Whip your meal into shape with these smooth spuds.

Provided by Betty Crocker Kitchens

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds Yukon gold or other potatoes, peeled and cut up
1/4 teaspoon salt
1/8 teaspoon black pepper
Milk (optional, to taste)
1/4 cup whipping cream
1/4 cup fat-free sour cream
1/3 cup shredded reduced-fat American or cheddar cheese

Steps:

Preheat oven to 350°F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and pepper. If necessary, add a small amount of milk for desired consistency.
Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1 1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in sour cream and cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake about 20 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 3/4 cup, Sodium 320 mg, Sugar 1 g, TransFat 0 g