Beat potatoes, milk and butter until fluffy. Stir in chives and half of the VELVEETA.
Spoon into 1-qt. casserole; sprinkle with Parmesan cheese.
Bake 20 to 25 min. or until heated through. Top with remaining VELVEETA; bake 5 min. or until VELVEETA begins to melt.
Prepare as directed, using 2% Milk VELVEETA.
Add contrast to the potatoes by serving with a crisp, mixed green salad and a serving of cooked lean fish, meat or poultry.
Add 1/2 tsp. dried rosemary leaves, crushed, to potato mixture before spooning into casserole.
How to Chop Herbs
Just place the leaves in a glass measuring cup or small bowl and cut them into tiny pieces with clean kitchen scissors, using short quick strokes.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.