Cheesy Mashed Potato Pots

By barbgreenfield

Ingredients

• 2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Milk (optional)
• 1/2 cup whipping cream
• 1/3 cup shredded American or cheddar cheese
• Freshly ground black pepper (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees 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 1/8 teaspoon 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. 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 over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servingsCalories281, Total Fat (g)15, Saturated Fat (g)9, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)52, Sodium (mg)484, Carbohydrate (g)32, Total Sugar (g)3, Fiber (g)3, Protein (g)7, Vitamin C (DV%)40, Calcium (DV%)10, Iron (DV%)7, Percent Daily Values are based on a 2,000 calorie diet