| 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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