1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Bring potatoes and broth to boil in large saucepan; cover. Simmer on medium-low heat 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or until potatoes are tender and most the broth is cooked off. Drain potatoes, if needed; return to pan.
Mash potatoes until light and fluffy, gradually stirring in milk, cream cheese spread and sour cream.
These creamy potatoes can be prepared ahead of time. Prepare recipe as directed; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350°F oven 1 hour or until heated through.
Prepare using fat-free milk, PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Cooking potatoes in a small amount of broth is a great way to add extra flavor to the finished potato dish.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 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.