Here’s a healthier take on a popular Christmas dinner side dish that you can prep up to two days ahead of time, then bake before the meal.

INGREDIENTS

• 2 pounds Yukon Gold potatoes, scrubbed and chopped (about 6 cups)

• 1 cup shredded sharp cheddar cheese, divided

• 4 ounces reduced-fat cream cheese, softened

• ⅓ cup sliced scallions, divided

• ¼ cup reduced-fat milk

• ¼ cup reduced-fat sour cream, divided

• 1 large egg, lightly beaten

• 1 teaspoon salt-free garlic-and-herb seasoning

• ½ teaspoon salt

• ¼ teaspoon pepper

• 2 tablespoons water

• 3 slices bacon, cooked and crumbled

INSTRUCTIONS:

1. Preheat oven to 350 F. Place potatoes in a large pot. Add cold water to completely cover the potatoes. Bring to a boil over high heat; boil until the potatoes are fork-tender, 15 to 20 minutes. Remove from heat and drain.

2. Transfer the potatoes to a large bowl. Using a potato masher, mash until fluffy. Add 1/2 cup cheddar, cream cheese, 1/4 cup scallions, milk, 2 tablespoons sour cream, egg, garlic-and-herb seasoning, salt and pepper. Using a rubber spatula, gently mix until well combined (make sure not to overmix or the potatoes will become gluey). Transfer the mixture to an 8-inch-square baking dish. Sprinkle with the remaining 1/2 cup cheddar.

3. Bake until the cheese is melted and the casserole is slightly browned around the edges, 25 to 30 minutes.

4. Meanwhile, combine 2 tablespoons water with the remaining 2 tablespoons sour cream in a small bowl, mixing to form a loose crema.

5. Drizzle the casserole with the crema; sprinkle with bacon and the remaining scallions.

To make ahead, prepare through step 2, cover and refrigerate for up to two days. Let stand at room temperature for 30 minutes, then bake as directed.

Makes 8 servings.

Nutrition Facts (per serving)
Calories: 239; Fat: 10g; Carbs: 27g; Protein: 10g

Recipe Card for Loaded Mashed Potato Casserole

Source: EatingWell