Creamy Parmesan Mashed Potatoes Recipe -
Creamy Parmesan Mashed Potatoes Recipe
  • READY IN 35 mins

Creamy Parmesan Mashed Potatoes

Recipe by  

"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."

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Original recipe makes 10 (1/2-cup) servings Change Servings
  • PREP

    10 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2011

Creamy, rich and delicious! This is comfort food at it's best. And it's lightened up yet still has all the flavor you'd expect from really good mashed potatoes. I added a bit of salt, pepper and garlic. Excellent side dish that pairs well with just about anything!

Most Helpful Critical Review
Dec 17, 2010

I followed the recipe exactly except I used regular cream cheese and russet potatoes. My husband did not like the potatoes. He said that mashed potatoes shouldn't have cream cheese in them. I thought they tasted decent. The potatoes needed to be boiled longer. I don't know if that is because I used a different type of potato. They weren't soft enough. I also had to dump some of the broth after the prescribed boiling time. I won't make these again since my husband didn't care for them.

Nov 30, 2010

Preperation was pretty simple. I didn't know what "Neufchatel" Cheese was, then found out it was simply the 1/3 less fat cream cheese from Philadelphia. I was a little nervous because there were no ratings, and the first time I was making it was for my family on Thanksgiving. I absolutely LOVED how they turned out! If you like parmesan then these are the mashed potatoes for you! AWESOME recipe :)

Jan 04, 2011

They are good. I dont think they are anything out of the ordinary but they are good!

Dec 01, 2010

I used organic red potatoes and I needed double the amount of broth, at least. (I did use organic broth.) I used reduced fat cream cheese and a good fresh shredded parmesan. This went great with Easy Slow Cooker Ham, very rich and yummy. I did add fresh ground pepper and a tsp. of garlic powder. There's only enough leftover for one lunch tomorrow. NOTE: Serves four, not ten.

Dec 21, 2010

This recipe was easy to double and *perfect* for a work luncheon. They turn out so creamy! My only suggestion is to watch the pot carefully if you double the recipe to avoid burned skins once the chicken stock starts to boil down. I put fresh-grated Parmesan and a pinch of italian herbs on top prior to service. All in all, a wonderful recipe!

Jan 10, 2011


Apr 06, 2011

I made these with russet potatoes instead of red, as that was what I had on hand. I loved the flavor, very full and savory. Served with bourbon pecan chicken from this site, as the savory potatoes and the tangy sweetness of the bourbon sauce complemented each other very well.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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