Rosemary-Parmesan Mashers

Love mashed potatoes? Try these cheesy potatoes enhanced with chicken broth and olive oil.

  • Prep Time 10 min
  • Total Time 45 min
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
570mg
570%;
Total Carbohydrate
27g
27%
(Dietary Fiber
4g
4%
  Sugars
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
15%;
Calcium
25%;
Iron
15%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.