The trick to making these potatoes "skinny" is replacing the butter and cream with chicken broth. They're so easy to prepare and just plain delicious.
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Do not drain.
Mash the potato mixture. Season to taste.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.