Prep Time: 10 mins | Bake TIme: 25 mins | Makes: 6 servings (2/3 cup each)

Ingredients:

2 lbs red potatoes cut into 1/2″ cubes (about 6 cups)

1 cup chicken broth

4 oz. reduced-fat cream cheese

1/2 cup reduced-fat sour cream

1/4 cup grated Parmesan cheese

3/4 tsp salt

Additional grated Parmesan cheese, optional

Instructions:

  1. Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Uncover, cook 4-6 minutes longer or until broth is almost evaporated; stirring occasionally.
  2. 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 additional Parmesan cheese.