Source: Kraft magazine
2 lbs. red potatoes (about 8) cut into 1/2 inch chunks
1 c. chicken broth
4 oz. cream cheese
1/2 c. sour cream
3 T. parmesan cheese
Place potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat for 15 minutes, stirring after 8 minutes. Uncover; stir potatoes, Simmer, uncovered, 5-6 minutes or until potatoes are tender and most of broth is absorbed. Add cream cheese. Reduce eat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and parmesan; mash until potatoes are smooth and heated through.
*I like the peel in mashed potatoes - I don't think my kids will....
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