3 garlic cloves, minced
1 teaspoon olive oil
3 1/2 pounds new potatoes, cut into 1-inch pieces
3/4 cup (3 ounces) shredded smoked Gouda cheese, divided
1 cup fat-free half-and-half
2 to 3 chipotle peppers in adobo sauce, minced
1/2 cup light margarine
1/2 (8-ounce) package fat-free cream cheese, softened
1/4 teaspoon salt
SAUTÉ garlic in hot oil in a skillet coated with cooking spray over medium-high heat 2 to 3 minutes or until tender. Set aside.
COOK potato in a Dutch oven in boiling water to cover 30 minutes or until tender; drain.
MASH potato 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 with remaining 1/2 cup Gouda cheese.
BAKE at 350° for 30 minutes or until cheese is melted. Yield: 10 servings.
Prep: 50 min., Bake: 30 min.