Healthified Four-Cheese Mashed Potato Casserole

Healthified Four-Cheese Mashed Potato Casserole

Healthified Four-Cheese Mashed Potato Casserole
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total prep
Small changes can make big differences. Using reduced-fat and fat-free ingredients make the difference between a high-fat and a low-fat side dish. Plus, there's still plenty of flavor in this great family favorite.


  • 5 lb white potatoes, peeled, cut into 1-inch pieces (about 14 cups)
  • 3 oz (from 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
  • 1/4 cup crumbled blue cheese
  • 1 cup shredded reduced-fat Cheddar cheese (4 oz)
  • 1/4 cup shredded Parmesan cheese
  • 1 container (8 oz) reduced-fat sour cream
  • 1 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1 teaspoon chopped fresh chives, if desired


  • In 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; drain. Mash potatoes in saucepan with potato masher or electric mixer on low speed.
  • 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.
  • Heat oven to 350ºF. Stir 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.
  • Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.

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