Smoky Mashed Potato Bake - Sue Teague

3 minced garlic cloves

1 tsp. olive oil

Vegetable cooking spray

3 1/2 lbs of new potatoes, cut into 1-inch pieces (no need to peel the potatoes for this dish)

3/4 cup or 3 oz. of shredded smoked Gouda cheese, divided

1 cup fat-free half and half

2-3 chipotle peppers in adobo sauce, minced

1/2 cup light margarine

1/2 package, or 8 oz. fat-free cream cheese, softened

1/4 tsp. salt

Spray a 9x13 inch glass dish with vegetable spray. Cook potatoes in a pot of boiling water until tender. Drain.

While the potatoes are boiling, sauté the minced garlic in olive oil for about 3 minutes, or until tender. Be careful not to burn the garlic. Set garlic aside.

Mash the potatoes in a large bowl. Stir in garlic, 1/4 cup of Gouda cheese, half and half, and remaining 4 ingredients until blended.

Spoon the potato mixture into the prepared pan evenly. Top with remaining 1/2 cup of shredded Gouda Cheese.

Bake at 350 degrees for about 30 minutes or until thoroughly heated throughout.

(serves 8-10)

This dish has 8.8 gms fat, and 245 calories per serving. You can certainly use regular 1/2 and 1/2, butter and regular cream cheese, but unbelievably, the flavor is wonderful either way!