Ingredients

The following ingredients have 4 Servings
  • 5 pounds of Yukon Gold Potatoes
  • 2 tablespoons Butter
  • about 2 cups (15 ounces) of Light Sour Cream
  • 8 ounces Reduced Fat Cream Cheese
  • 4 ounces Cheddar Cheese
  • 2 teaspoons Salt
  • ½ teaspoon Pepper

Instruction

  • Peel the potatoes. Chop into cubes and boil until tender. This will take about 20 minutes. Drain potatoes and return to pot or place in the bowl of an electric mixer. Add butter, cheddar cheese, cream cheese, 1 cup sour cream, salt and pepper to the potatoes. Mix and mash either with a mixer or a hand masher. If you use a mixer the potatoes will be smooth and creamy, if you mash by hand the potatoes will be chunkier. Taste test, and add more salt and pepper as necessary. If you are making these a day ahead, add in extra sour cream, sometimes I use the entire 15-ounce package. You want to add too much sour cream, the potatoes dry out as they sit and reheat. Place in a buttered casserole dish and bake in the oven at 350-400 degrees. The temperature can vary depending on the temperature needed for whatever else is in the oven - it's hard to burn potatoes, and I love when the sides and bottom of the potatoes turn crispy and brown. Bake until crispy on the bottom on edges - this takes about 30 minutes if you are putting the potatoes in the oven right away and about an hour if you are reheating the potatoes. This recipe can be made a day or two ahead and reheated.