2 lbs red potatoes (about 8), cut into 1/2 inch chunks
1 cup fat free chicken broth
4 oz cream cheese, cubed
1/2 cup light sour cream
3 TBSP Grated Parmesan Cheese
Place potatoes in large saucepan. Add broth; cover. Bring to a boil on high heat and simmer on medium heat for 15 minutes, stirring after 8 minutes. Uncover and stir potatoes. Simmer uncovered for 5-6 minutes or until potatoes are tender and most of broth is absorbed. Add cream cheese. Reduce heat to low. Mash potatoes slightly until the cream cheese is melted. Add sour cream and Paremesan; mash until potatoes are smooth and heated through.