Love mashed potatoes? Try these cheesy potatoes enhanced with chicken broth and olive oil.
medium Yukon gold potatoes (2 lb)
to 1/2 cup Progresso™ chicken broth (from 32-oz carton)
cup olive or vegetable oil
teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crumbled
cup shredded Parmesan cheese (4 oz)
In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover; simmer 20 to 30 minutes or until potatoes are tender. Drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
Mash potatoes in pan until no lumps remain. Add broth in small amounts, mashing after each addition (amount of broth needed to make potatoes smooth and fluffy will vary).
Add oil, rosemary, salt and cheese. Mash vigorously until potatoes are light and fluffy. Cover; let stand 5 minutes. Sprinkle with additional rosemary and Parmesan cheese if desired.
Yukon gold potatoes give a rich and buttery taste, but round red or white potatoes can also be used.
Mash potatoes only until they're light; overmixing will cause them to turn sticky and starchy.
Leaving the skin on adds lots of flavor and extra nutrition to mashed potatoes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.