{creamy parmesan mashed potatoes}

(picture is not mine... it's Kraft's)

I love my Kraft Food & Family magazine. It's free, and comes out every quarter. I have tried numerous recipes from them, and they ALL are delicious. This recipe came from my new magazine. We tried it tonight, and it is most definitely a WINNER (and a keeper!). It isn't very calorie friendly, but I think if you use low-fat (or even fat free) cream cheese & sour cream, it could be a little friendlier to your hips.

Ingredients:

2 lb. red potatoes (about 8), cut into 1/2-inch chunks
1 cup fat-free reduced-sodium chicken broth
4 oz of Philadelphia's 1/3 Less Fat Cream Cheese, cubed
1/2 cup Light Sour Cream
3 Tbsp KRAFT Grated Parmesan Cheese

PLACE potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 15 min., stirring after 8 min. Uncover; stir potatoes. Simmmer, uncovered, 5 to 6 min. 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; mash until potatoes are smooth and heated through.

Amy's Notes:

**I thought "uhh... 1 cup of broth isn't enough!" well, it is, and I drained part of my entire can of chicken broth out of my pan to make it about 1 cup of broth. Just make sure you follow the directions CLOSELY!! It really does resemble the mashed potatoes you might find at Applebee's or Chili's!