2 lb. red potatoes (about 8), cut into chunks
1 cup fat-free, reduced-sodium chicken broth
4 oz. 1/3 less fat cream cheese
1/2 cup light sour cream
3 Tbsp. Kraft grated parmesan cheese
Place potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 5 min., stirring after 8 min. Uncver; stir potatoes. Simmer, uncovered, 5 to 6 min., or until potatoes are tender and most of broth is absorbed. Add cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and parmesan; mash until potatoes are smooth and heated through.