2-1/2 pounds baking potatoes, peeled and thinly sliced
1/3 cup sun-dried tomatoes (not packed in oil), coarsely chopped
3 cloves garlic, peeled
3/4 teaspoon hot paprika
3/4 teaspoon salt
1-1/4 cups (5 ounces) reduced-fat shredded Monterey jack cheese (Or Pepper Jack)

In a large pot of boiling water, cook the potatoes, sun-dried tomatoes, and garlic until the potatoes are tender, about 15 minutes. Reserving 1/3 cup of the cooking liquid, drain and transfer the potatoes, sun-dried tomatoes, and garlic to a large bowl. Add the reserved cooking liquid, the paprika, and salt to the bowl. With a potato masher or fork, mash the potatoes until well combined but still a bit chunky.. Sprinkle the cheese on top and mash into the potatoes until melted, about 3 minutes.

Yield: 6 servings
Calories: 218
Fat: 4.5g
Fiber: 3g