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
Preparation
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.
