Ceamy Parmesan Mashed Potatoes
By amberwherley
Rate this recipe
5/5
(2 Votes)
Ingredients
- 2 lb. red potatoes (about 8), cut into 1/2-inch chunks
- 1 cup fat-free reduced-sodium chicken broth
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 3 Tbsp. KRAFT Grated Parmesan Cheese
Details
Servings 10
Preparation time 10mins
Cooking time 45mins
Adapted from kraft.com
Preparation
Step 1
COOK potatoes in boiling broth in large covered saucepan 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or until potatoes are tender and most of broth is absorbed.
STIR in Neufchatel; mash potatoes slightly on low heat until Neufchatel is melted. Add sour cream and Parmesan; mash and stir until potatoes are smooth and heated through.
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