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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 garlic cloves, minced |
1 teaspoon olive oil |
vegetable cooking spray |
3 1/2 pounds new potatoes, cut into 1-inch pieces |
3/4 cup (3 ounces) shredded smoked gouda cheese, divided |
1 cup fat-free half-and-half |
2 to 3 chipotle peppers in adobo sauce, minced |
1/2 cup light margarine |
1/2 (8-ounce) package fat-free cream cheese, softened |
1/4 teaspoon salt |
Directions:
1. Sauté garlic in hot oil in a small skillet coated with cooking spray over medium-high heat 2 to 3 minutes or until tender. Set aside.
2. Cook potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain.
3. Mash potatoes in a large bowl. Stir in garlic, 1/4 cup Gouda cheese, half-and-half, and next 4 ingredients until blended. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Sprinkle evenly with remaining 1/2 cup Gouda.
4. Bake at 350° for 30 minutes or until cheese melts.
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