A few simple swaps let you keep the creamy texture but reduce the fat content of your family’s favorite cheesy comfort food.

Skinny Cheesy Potato Mash

Preheat oven to 375 degrees. Pierce potatoes with a fork; place in a large rimmed baking pan and set aside.

Cut off a thin slice from tops of garlic bulbs to expose ends of individual cloves. Remove any loose, papery outer layers. Place garlic bulbs, cut sides up, on a sheet of foil; drizzle with oil. Wrap bulbs with foil and place in a baking pan with potatoes.

Bake potatoes and garlic for 40 to 45 minutes or until potatoes are fork-tender. Cool for 10 minutes. Coarsely shred unpeeled potatoes using large holes on box grater; transfer potatoes to a large bowl. Squeeze base of each garlic clove and push it up and out of its paper husk; add to potatoes in bowl.

Spray 8 (4-1/2-oz.) ramekins with nonstick spray; place in a large rimmed baking pan and set aside. Combine mozzarella and Cheddar cheeses in medium bowl; set aside.

For cheese sauce, melt vegetable oil spread in medium saucepan over medium heat. Add onion; cook for 3 to 4 minutes or until slightly softened, stirring frequently. Stir in almond milk, thyme, 1 Tbsp. rosemary, salt, dry mustard, smoked paprika and black pepper. Stir in 1 cup cheese mixture; cook for 1 minute or until cheese is completely melted, stirring occasionally.

Add cheese sauce to potato mixture in bowl; gently stir to combine. Spoon half of the mixture into prepared ramekins; sprinkle with 1/4 cup cheese mixture. Top with remaining potato mixture; sprinkle with remaining 1/4 cup cheese mixture.

Bake for 25 to 30 minutes or until golden brown. Garnish with additional rosemary, if desired.