These are the best and easiest mashed potatoes that you'll ever eat!
8 medium or 12 small russet potatoes, peeled and cubed
1 8 oz. package of 1/3 less fat cream cheese, cubed
1 8 oz. container of light sour cream
1 stick of I can't believe it's not butter, cubed
salt and pepper to taste
1 bag of 2 % shredded cheddar, divided
Boil potatoes until tender, 15-20 minutes. Drain and put back into pot. Add the remaining ingredients, including about half of the package of cheese. With a hand mixer, mix until smooth. Pour into a baking dish sprayed with PAM. Sprinkle the remaining cheese on top and bake on 325 for 20 minutes or until cheese is melted and it is warm through. I have made this the day before or the day of, and it is still really good. You may need to cook it a little longer to get it warmed through if it's coming out of the fridge, maybe 30 minutes. It is 5pp for 1/16th of the casserole, about 1/2 cup.
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