Recipe 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."
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red potatoes, cut into 1/2-inch chunks
fat-free reduced-sodium chicken broth
PHILADELPHIA Neufchatel Cheese, cubed
BREAKSTONE'S Reduced Fat Sour Cream
KRAFT Grated Parmesan Cheese
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!
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.
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 :)
They are good. I dont think they are anything out of the ordinary but they are good!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Parmesan Mashed Potatoes
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 95
** Calories from Fat: 16
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