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Cheesy Mashed Potato Pots

Makes: 4 servings
Prep 15 mins Bake 350°F 20 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 281,
  • Fat, total (g) 15,
  • chol. (mg) 52,
  • sat. fat (g) 9,
  • carb. (g) 32,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 7,
  • vit. A (IU) 534,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 484,
  • Potassium (mg) 875,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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