Ingredients
6 cups cubed peeled baking potatoes (about 2.5 pounds)
1/2 cup (2 oz) grated Parmigiano-Reggiano cheese
1/2 cup reduced fat milk
1/4 cup fat free chicken broth
2 T reduced fat sour cream
1 T butter
1 t white truffle oil
1/2 t salt
1/4 t pepper
Preparation
Boil potatoes until tender, drain, and return to pan. Add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth.
