Cheddar Cheese Mashed Potatoes
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
- 3-3/4 pounds Yukon Gold potatoes, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 6 garlic cloves, halved
- 1 cup reduced-fat sour cream
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups shredded reduced-fat cheddar cheese, divided
Directions
-
1Place 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.
-
2In 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.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
