Creamy Parmesan Mashed Potatoes

• 2 lbs red potatoes, cut into 1/2-inch chunks (about 8)
• 1 cup chicken broth, 25% less sodium
• 125 g philadelphia cream cheese spread, light
• 12 cup sour cream, low-fat
• 2 tablespoons 100% parmesan light cheese, grated

1. Cook potatoes in boiling broth in large covered saucepan 15 minutes stirring after 8 minutes; simmer 5-6 minutes or until potatoes are tender and most of broth is absorbed.
2. Stir in cream cheese spread; mash potatoes slightly on low heat until cream cheese is melted.
3. Add sour cream and Parmesan, mash and stir until potatoes are smooth and heated through.
4. Season with freshly ground pepper if desired.

red potatoes, chicken broth, philadelphia cream cheese, sour cream, light cheese

Taken from www.food.com/recipe/creamy-parmesan-mashed-potatoes-443493 (may not work)