Ingredients:
2 lb. red potatoes (about 6), cut into 1/2 inch chunks
1 c. fat-free reduced-sodium chicken broth
4 oz. Neufchatel cheese, cubed
1/2 c. reduced-fat or light sour cream
3 Tbsp. grated Parmesan cheese
Directions:
Cook potatoes in boiling broth in large covered saucepan for 15 minutes, stirring after 8 minutes. Uncover; simmer 5-6 minutes or until potatoes are tender and most of the broth is absorbed.
Stir in Neufchatel; mash potatoes on low heat just until Neufchatel is melted. Add sour cream and Parmesan; mash and stir until potatoes are smooth and mixture is heated through.
No comments:
Post a Comment