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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavor and nice rich color. No one will believe theyâre lighter. âConnie Boll, Chilton, Wisconsin Ingredients:
3-3/4 pounds yukon gold potatoes, peeled and cubed |
1 large sweet potato, peeled and cubed |
6 garlic cloves, halved |
1 cup (8 ounces) reduced-fat sour cream |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided |
Directions:
1. Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain.
2. In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Yield: 12 servings (3/4 cup each).
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