3 pounds red skinned potatoes, quartered (unpeeled)
1/2 cup milk or half and half
1/2 cup reduced fat sour cream
4 ounces Neufchatel cheese (reduced fat cream cheese)
1 cup shredded cheddar cheese.
2 tablespoons unsalted butter
4 green onions, sliced
Place potatoes in a 4-quart sauce pot and add enough water to cover. Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes or until potatoes are tender. Drain.
With an electric mixer on slow speed, mix potatoes gently until mashed consistency. Add remaining ingredients and 1/2 teaspoon salt and mix just until combined. Do not over mix. Turn potatoes into a 1 to 1-1/2 quart casserole. Bake 15 minutes until top begins to brown.
Tidbit: If you've got lots of leftover potatoes from St. Patrick's Day, this is the perfect recipe to turn those leftover potatoes into something special.