3 garlic cloves, minced

1 tsp. olive oil

Vegetable cooking spray

3 1/2 pounds new potatoes, cut into 1-inch pieces

3/4 (3 ounces) shredded smoked Gouda cheese, divided

1 cup fat-free half-and-half

2 to 3 chipotle peppers in abdobo sauce, minced

1/2 cup light margarine

1/2 (8-ounce) package fat-free cream cheese, softened

1/3 tsp. salt



Saute garlic in hot oil in a small skillet coated with cooking spray over medium-high heat for 2 to 3 minutes or until tender. Set aside.

Cook potatoes in a Dutch oven in boiling water to cover for 30 minutes or until tender. Drain.

Mash potatoes in a large bowl.

Stir in garlic, 1/4 cup Gouda cheese, half-and-half, and next 4 ingredients until blended.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Sprinkle evenly with remaining 1/2 cup Gouda.

Bake at 350 degrees for 30 minutes or until cheese melts.

YIELD: 10 servings.

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