Recipe of the Day: Skinny version of Cheesy Mashed Potatoes

SKINNY CHEESY MASHED POTATOES

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

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 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.

2 Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1 1/2-quart casserole with nonstick cooking spray. 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.

Makes 4 servings, each 3/4 cup with 210 calories, 6 grams fat, 25 mg cholesterol, 320 mg sodium, 33 grams carbohydrates, 3 grams fiber, 1 gram sugar, 7 grams protein. Exchanges: 2 starch, 1 fat. carbohydrate choice: 2.

Betty Crocker

This story was originally published January 20, 2016 at 3:32 AM.