INGREDIENTS
6 cups
(1-inch) cubed peeled baking potato (about 2 1/2 pounds)
1/2 cup
grated Parmigiano-Reggiano cheese
1/2 cup
2% reduced-fat milk
1/4 cup
fat-free, less-sodium chicken broth
2 tbsp
reduced-fat sour cream
1 tbsp
butter
1 tsp
white truffle oil
1/2 tsp
salt
1/4 tsp
freshly ground black pepper