Categories: Side Dishes

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 chese

Directions

1. Preheat oven to 350 degrees. 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 masheror 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.

2. ease four 10 to 12 ounce individual casseroles or custard cups or a 1 to 1.5 quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beater 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.

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