Ingredients
2 pounds red potatoes, cut into 1/2-inch cubes (about 6 cups)1 cup chicken broth4 ounces reduced-fat cream cheese1/2 cup reduced-fat sour cream1/4 cup grated Parmesan cheese3/4 teaspoon saltOptional: Butter and additional grated Parmesan cheese
Preparation
Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Uncover; cook until broth is almost evaporated, 4-6 minutes longer, stirring occasionally.
Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly, gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with butter and additional Parmesan cheese.
