Cheesy Mashed Potato Pots
pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
teaspoon freshly ground black pepper
cup whipping cream
cup shredded American or cheddar cheese
Freshly ground black pepper (optional)
- Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.
- Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.
Nutrition Facts(Cheesy Mashed Potato Pots)
- Per serving:
- 281 kcal cal.,
- 15 g fat
- (9 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 52 mg chol.,
- 484 mg sodium,
- 32 g carb.,
- 3 g fiber,
- 3 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet