Cheesy Mashed Potato Pots

Yukon gold potatoes and oodles of cheese give these luscious potato casseroles rich flavor and color.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Bake: 20 mins 350°F
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Cheesy Mashed Potato Pots
Ingredients
2
pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2
teaspoon salt
1/8
teaspoon freshly ground black pepper
 
Milk (optional)
1/2
cup whipping cream
1/3
cup shredded American or cheddar cheese
 
Freshly ground black pepper (optional)
Directions
  1. 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.
  2. 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
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