• 10servings
  • 35minutes
  • 120calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lb. red potatoes (about 6), cut into 1/2-inch chunks

  2. 1 cup fat-free reduced-sodium chicken broth

  3. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese , cubed

  4. 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

  5. 3 Tbsp. KRAFT Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. PLACE potatoes in large saucepan. Add broth; bring to boil. Cover; cook 15 min., stirring after 8 min. Uncover; simmer on medium-low heat 5 to 6 min. or until potatoes are tender and most the broth is absorbed.

  2. ADD neufchatel; mash potatoes on low heat just until neufchatel is melted. Add sour cream and Parmesan; mash and stir until potato mixture is well blended and heated through.


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