1 can (14.5 oz.) fat-free reduced-sodium chicken broth
2 lb. red potatoes (about 6), cut into 1/2-inch chunks
1 Tbsp. olive oil
2 cups coarsely chopped stemmed kale
2 cloves garlic, minced
1/2 cup KNUDSEN Sour Cream
1/4 cup butter, cut up
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
BRING broth to boil in large saucepan. Add potatoes; stir. Return to boil; 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 of the broth is absorbed.
MEANWHILE, heat oil in medium nonstick skillet on medium heat. Stir in kale and garlic; cook and stir 3 to 5 min. or until tender.
ADD sour cream and butter to potatoes; mash to desired consistency. Stir in cheese and kale.
Nutrition Information Per Serving: 180 calories, 11g total fat, 6g saturated fat, 30mg cholesterol, 240mg sodium, 17g carbohydrate, 2g dietary fiber, 1g sugars, 6g protein, 35%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 6%DV iron.
Substitute: Prepare using KNUDSEN Light Sour Cream.
Substitute: Substitute 4 cups fresh baby spinach leaves for the chopped kale.