Creamy Parmesan Mashed Potatoes Recipe
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Creamy Parmesan Mashed Potatoes

By: BREAKSTONE'S 
"Loaded with flavor, these potatoes are cooked in chicken broth, then mashed with BREAKSTONE'S Sour Cream, Neufchatel and parmesan cheeses, for a creamy, tasty side dish."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (21)

Prep Time:
10 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 10 (1/2-cup) servings
 

Ingredients

  • 2 pounds red potatoes, cut into 1/2-inch chunks
  • 1 cup fat-free reduced-sodium chicken broth
  • 4 ounces PHILADELPHIA Neufchatel Cheese, cubed
  • 1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
  • 3 tablespoons KRAFT Grated Parmesan Cheese

Directions

  1. Cook potatoes in boiling broth in large covered saucepan 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or until potatoes are tender and most of broth is absorbed.
  2. Stir in Neufchatel; mash potatoes slightly on low heat until Neufchatel is melted. Add sour cream and Parmesan; mash and stir until potatoes are smooth and heated through.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 95 | Total Fat: 1.8g | Cholesterol: 7mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 13, 2011 by Jillian Supporting Member (Click to learn more about Supporting Membership)  view full review
Creamy, rich and delicious! This is comfort food at it's best. And it's lightened up yet still...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 30, 2010 by stephanieako   view full review
Preperation was pretty simple. I didn't know what "Neufchatel" Cheese was, then found out it...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 4, 2011 by busymommyof3   view full review
They are good. I dont think they are anything out of the ordinary but they are good!
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 1, 2010 by Sarah Jo   view full review
I used organic red potatoes and I needed double the amount of broth, at least. (I did use...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 21, 2010 by littlexav Supporting Member (Click to learn more about Supporting Membership)  view full review
This recipe was easy to double and *perfect* for a work luncheon. They turn out so creamy! My...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 10, 2011 by Kim   view full review
DELICIOUS!!!
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 6, 2011 by Loves2Cook   view full review
I made these with russet potatoes instead of red, as that was what I had on hand. I loved the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 7, 2011 by danielle_brockman@yahoo.com   view full review
Soooooo good.
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 7, 2011 by ELENA13   view full review
loved them!!! I did add more milk to make them creamier, and I play with the parmesan cheese...
The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 17, 2010 by Courtney   view full review
I followed the recipe exactly except I used regular cream cheese and russet potatoes. My...

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