| Unsalted butter for greasing casserole |
| 2 1/2 | cups Progresso® chicken broth (from 32-oz carton) |
| 4 | large russet potatoes, peeled, finely chopped (5 cups) |
| 1 | teaspoon salt |
| 1/4 | cup unsalted butter |
| 4 | cloves garlic, finely chopped |
| 1/2 | cup grated Parmesan cheese |
| Salt and pepper to taste, if desired |
| 1/2 | cup Progresso® Italian style panko crispy bread crumbs |
| 1. | Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth. |
| 2. | Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher. |
| 3. | Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs. |
| 4. | Bake about 20 minutes or until golden brown. |
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| "Buy yourself something beautiful. When you present your meal in interesting and unique serving pieces that reflect your own interest and personality, you make even the quietest evening at home feel like a special occasion. Don’t worry about matching; just collect things that you love, and use them every chance you get." |
Nutrition Information:
180 ( 80); 9g ( 4 1/2g, 0g); 20mg; 690mg; 21g ( 1g, 1g); 5g 4%; 6%; 8%; 2% 1 1/2 ; 0 ; 0 ; 1 1/2 1 1/2