“Kids Corner” Creamy Parmesan Mashed Potatoes

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.

Serves 10.

From www.kraftfoods.com.

Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Name(Required)
Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.