Four Cheese Mashed Potato Casserole

By Ksteve10

Ingredients

• 5 lb white potatoes, peeled, cut into 1-in pieces (about 14 cups)
• 3 oz (from 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
• 1/4 c crumbled blue cheese
• 1 c shredded reduced-fat Cheddar cheese (4 oz)
• 1/4 c shredded Parmesan cheese
• 1 container (8 oz) reduced-fat sour cream
• 1 tsp garlic salt
• 1/4 tsp paprika
• 1 tsp chopped fresh chives, if desired
• CUT IT IN HALF: (6 servings of 1 cup each)
• 1 1/4 lb white potatoes, peeled, cut into 1-inch pieces
• 2 oz (from 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
• 1/8 cup crumbled blue cheese
• 1 cup shredded reduced-fat Cheddar cheese (4 oz)
• 1/4 cup shredded Parmesan cheese
• 4 oz reduced-fat sour cream
• 1/2 tsp garlic salt
• 1/8 teaspoon paprika
• 1/2 tsp chopped fresh chives, if desired

Details

Servings 24
Preparation time 25mins
Cooking time 95mins
Adapted from eatbetteramerica.com

Preparation

Step 1

1. In 6-qt saucepan or Dutch oven, place potatoes. Add enough water to cover potatoes. Heat to boiling over high heat; reduce heat to med. Cook uncovered 15-18 min or until tender; drain. Mash potatoes in saucepan with potato masher or electric mixer on low speed.

2. Meanwhile, in large bowl, beat cream cheese, blue cheese, Cheddar cheese and Parmesan cheese with electric mixer on low speed until smooth. Beat in sour cream and garlic salt.

3. Heat oven to 350ºF. Stir cheese mixt into mashed potatoes until well blended. If potatoes are too stiff, stir in milk, 1 TBSP at a time, until desired consistency. Spoon into ungreased 13x9-in (3-qt) (or 8x8 if cutting it in 1/2) glass baking dish.

4. Bake uncovered 35-40 min or until hot and top is lightly browned. Sprinkle with paprika and chives.