Creamy Parmesan Mashed Potatoes

I love mashed potatoes. I'm always looking for a good excuse to find a new, cheesier, garlic-y-er version. While this recipe has no garlic, it's got the cheese and the cream down pat. Only problem I ran into was impatience. I wanted the potatoes to be done faster and didn't wait until the broth was mostly absorbed. Because of that, my potatoes looked a little runny. They still tasted great though, so never fear! They were also fantastic as leftovers.

• 2 lb red potatoes, cut into 1/2 inch chunks
• 1 cup fat free, reduced sodium chicken broth
• 4 oz Neufchatel cheese, cubed
• 1/2 cup reduced fat sour cream
• 3 Tbsp grated Parmesan cheese

Place potatoes in large saucepan. Add broth, bring to a boil. Cover, cook 15 minutes, stirring after 8 minutes. Uncover, simmer on medium low heat 5-6 minutes, or till potatoes are tender and most of the broth is absorbed. Add neufchatel; mash potatoes on low heat until neufchatel is melted. Add sour cream and Parmesan; mash and stir until potato mixture is well blended and heated through. 

Total Time: 35 minutes

Serves 10

Recipe from Kraft Recipes