Rosemary-Parmesan Mashers

 

6

medium Yukon gold potatoes (2 lb)

1/3

to 1/2 cup Progresso® chicken broth (from 32-oz carton)

1/4

cup olive or vegetable oil

1

teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crumbled

1/2

teaspoon salt

1

cup shredded Parmesan cheese (4 oz)

• 1 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).
• 2 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).
• 3 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.