- 2 pounds russet potatoes, unpeeled and cut into chunks
- 1/2 package (4 oz.) neufchâtel (light cream cheese)
- 2/3 cup reduced-sodium chicken broth
- 2 teaspoons kosher salt
- 2/3 cup chopped green onions
- calories 87
- caloriesfromfat 23 %
- protein 2.8 g
- fat 2.2 g
- satfat 1.2 g
- carbohydrate 14 g
- fiber 1.2 g
- sodium 379 mg
- cholesterol 7 mg
How to Make It
Cover potatoes with water in a large pot and boil until tender when pierced, about 20 minutes. Drain and return to pot.
Mix potatoes with a hand mixer just to break up. Add cheese, broth, salt, and green onions and mix just until blended.
Note: Nutritional analysis is per serving.