Thanks to Benedictine University Dietetic Intern Amanda Nila for sharing this recipe.
2 pounds potatoes, cut into 1/2-inch chunks
1 cup fat-free reduced-sodium chicken broth
4 ounces reduced fat cream cheese, cubed
1/2 cup reduced fat or light sour cream
3 tablespoons grated parmesan cheese
Place potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 15 minutes, stirring after 8 minutes. Uncover; stir potatoes. Simmer, uncovered, 5 to 6 minutes or until potatoes are tender and most of broth is absorbed. Add cream cheese; reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and parmesan cheese; mash until potatoes are smooth and heated through.