Servings: 8 (with leftovers)

4 lb baking potatoes, peeled and cut in 2 inch chunks 4 lb baking potatoes, peeled and cut in 2 inch chunks
1¼ cups  (5 oz) shredded extra-sharp cheddar cheese 1¼ cups  (5 oz) shredded extra-sharp cheddar cheese
½ cup chopped fresh chives ½ cup chopped fresh chives
½ cup reduced-fat sour cream ½ cup reduced-fat sour cream
⅓  cup ⅓-less-fat cream cheese (Neufchatel) ⅓  cup ⅓-less-fat cream cheese (Neufchatel)
3 tbsp stick butter 3 tbsp stick butter
1½ tsp salt 1½ tsp salt
¼ tsp freshly ground black pepper ¼ tsp freshly ground black pepper
 
Toppings: crumbled cooked bacon and shredded cheddar cheese Toppings: crumbled cooked bacon and shredded cheddar cheese

Boil potatoes in a large pot with water to cover 25 minutes, or until tender when pierced. Scoop off 1 cup cooking water, then drain.
Return potatoes to pot, add reserved cooking water and remaining ingredients, except toppings, and mash.
Spoon into serving bowl; add toppings.

Serves: 8 (with leftovers). Active: 20 minutes. Total: 35 minutes. Planning tip: Can be prepared through step 2 up to one day ahead; refrigerate. When reheating, stir in a little milk if potatoes seem stiff. Spoon into serving dish (microwave-safe if reheating in microwave) and heat.  Serves: 8 (with leftovers). Active: 20 minutes. Total: 35 minutes. Planning tip: Can be prepared through step 2 up to one day ahead; refrigerate. When reheating, stir in a little milk if potatoes seem stiff. Spoon into serving dish (microwave-safe if reheating in microwave) and heat.