Ingredients Jump to Instructions ↓

  1. 2 pound red potatoes (about 8), 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 Sour Cream

  5. 3 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions 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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