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Garlic-Parmesan Mashed Potatoes

  • Prep 25 min
  • Total 55 min
  • Servings 14

Creamy Yukon gold potatoes and rich chicken stock team up to create a luscious holiday side so yummy you’ll find yourself whipping them up on weeknights as well. MORE + LESS -

Ingredients

5
lb Yukon gold potatoes, peeled and cut into 1-inch pieces
2
cups Progresso™ chicken stock (from 32-oz carton)
1
bulb garlic, cloves peeled
3/4
cup butter
1/2
teaspoon salt
1
cup shredded Parmesan cheese (4 oz)
Chopped fresh chives, if desired

Steps

Hide Images
  • 1
    In 6-quart saucepan, place potatoes and enough water to cover. Heat to boiling over high heat. Reduce heat to medium-low; cook 15 to 20 minutes, stirring occasionally, until potatoes are very tender.
  • 2
    Meanwhile, in 2-quart saucepan, heat stock, garlic, butter and salt to boiling over high heat. Reduce heat to medium-high. Boil 18 to 20 minutes, until reduced by half; remove from heat. Mash garlic in stock mixture with potato masher.
  • 3
    Drain potatoes, and return to pan. Pour stock mixture over potatoes, and mash together until fluffy; stir in cheese. Top with chives.

Expert Tips

  • While grabbing the 5-lb bag of potatoes seems like the easiest choice while you’re in the store, they often include smaller potatoes. Pick your own larger potatoes to make the peeling easier.
  • Want to keep the potatoes vegetarian? Vegetable stock makes a fine substitute, but it might make your potatoes slightly darker.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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