Fat-free yogurt plus Parm, Cheddar, blue and cream cheeses pack a flavorful punch to mashed potatoes.
Four-Cheese Mashed Potato Casserole
- Prep Time 25 min
- Total 1 hr 35 min
- Servings 24
- Ingredients 9
Ingredients
- 5 lb white potatoes, peeled, cut into 1-inch pieces (about 14 cups)
- 3 oz 1/3-less-fat cream cheese (Neufchâtel), softened
- 1/4 cup crumbled blue cheese (1 oz)
- 1 cup shredded reduced-fat Cheddar cheese (4 oz)
- 1/4 cup shredded Parmesan cheese
- 1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
- 1 teaspoon garlic salt
- 1/4 teaspoon paprika
- 1 teaspoon chopped fresh chives, if desired
Instructions
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Step1In 6-quart saucepan or Dutch oven, place potatoes. Add enough water to cover potatoes; heat to boiling over high heat. Reduce heat to medium; cook uncovered 15 to 18 minutes or until tender.
-
Step2Meanwhile, in large bowl, beat cream cheese, blue cheese, Cheddar cheese and Parmesan cheese with electric mixer on low speed until smooth. Beat in yogurt and garlic salt.
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Step3Heat oven to 350°F. Drain potatoes. Mash in saucepan with potato masher or electric mixer on low speed.
-
Step4Stir cheese mixture into mashed potatoes until well blended. If potatoes are too stiff, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
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Step5Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.
Nutrition
110
Calories
2 1/2g
Total Fat
4g
Protein
18g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 25
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 170mg
- 7%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 2g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 8%
- 8%
- Calcium
- 8%
- 8%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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