| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| —carole rock tstw72b— | ||
| 2 | lb | Russet baking potatoes |
| 3/4 | c | Chicken broth; or more (canned is ok) |
| 6 | tb | Olive oil |
| 3/4 | c | Parmesan cheese; grated |
| 1/2 | c | Fresh chives; chopped |
| More parmesan cheese-topping | ||
| Salt/pepper to taste |
INSTRUCTIONS
Boil potatoes till tender, skin and mash. Add chicken broth, oil, 3/4 cup parmesan cheese, and using an electric mixer, beat till smooth (adding more broth if needed). Stir in chives and season to your taste with salt and pepper. I did it this far the day ahead, and then when I was ready to serve, I sprinkled more parmesan cheese on top, baked it 30 minutes at 350~, and browned under the broiler. WHOOPS.....I baked it all in a glass 9 x 13" pan...I've also made it using leftover chicken, chopped fine and mixed in; or adding crisp bacon to it. This is so adaptable, you can use your imagination. Carole Comments: This mashed potato recipe uses chicken broth instead of milk for thinning, plus parmesan cheese and chives for additional flavor. It's another great "make-ahead" you'll love. MM Format Norma Wrenn Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 15, 1998
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