4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. ground nutmeg
10 RITZ Cracker s, crushed (about 1/2 cup)
1/2 cup chopped PLANTERS Pecans
1/4 cup packed brown sugar
2 Tbsp. butter, melted
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Let's Make It
Heat oven to 375ºF.
Bring potatoes to boil in broth in large covered saucepan on high heat; simmer on medium heat 12 min. or until potatoes are tender. Uncover; simmer 1 to 2 min. or until most of the liquid is absorbed. Remove from heat. Add cream cheese and nutmeg. Mash with potato masher until potatoes are light and fluffy. Spoon into 1-1/2-qt. casserole.
Mix remaining ingredients; sprinkle over potato mixture.
Bake 20 min. or until potato mixture is heated through and topping is golden brown.
Prepare using fat-free reduced-sodium chicken broth, PHILADELPHIA Neufchatel Cheese and Reduced Fat RITZ Crackers.
How to Make RITZ Cracker Crumbs
To easily crush RITZ Crackers into crumbs, process the crackers in a food processor or blender. You can also crush RITZ Crackers by hand by placing the crackers in a resealable plastic bag and rolling across them with a rolling pin. For each 1/3 cup of crumbs, you will need about 10 RITZ Crackers.
Use Your Electric Mixer
If using a mixer to mash the potatoes, drain the cooked potatoes, then add cream cheese and nutmeg. Beat 1 min. or until potato mixture is smooth and well blended. If cooking the potatoes in a nonstick pan, transfer the potatoes to a bowl before beating to protect the nonstick surface of the pan.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.