Reduced Fat Mashed Potato Casserole

By cecelia26_

Ingredients

• 4 large russet potatoes (2 to 2-1/2 pounds), peeled, cubed
• 2 large cloves garlic, peeled (see note)
• 1 cup (8 oz.) Lucerne® Light Sour Cream
• 2 cups Lucerne® Reduced Fat 2% Milk Cheddar Cheese, divided
• 1/4 cup chopped fresh chives (or 1-1/2 tablespoons dried)
• 2 tablespoons chopped parsley (or 2 teaspoons dried)
• Salt to taste

Details

Servings 6
Adapted from artofdairy.com

Preparation

Step 1

1. Cook potatoes and garlic in a large pot of boiling salted water until tender; drain. Preheat oven to 350°F. (Do not preheat if refrigerating casserole overnight.) 2. Mash potatoes and garlic with a potato masher or a hand-held mixer until smooth. 3. Stir in sour cream, 1 cup shredded cheese, chives, parsley and salt to taste. 4. Transfer potatoes to a 2 quart casserole. Sprinkle remaining cheese on top. Bake immediately or cover and refrigerate overnight. 5. Bake 15 minutes (30 minutes if refrigerated) in preheated 350°F oven until heated through and cheese is melted. Serve warm.
Note: 1/2 teaspoon garlic powder can be substituted for garlic. Stir powder in with sour cream and remaining ingredients.