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42

Garlic-Parmesan Mashed Potatoes

Prep 25 min
Total 55 min
Servings 14

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

By Betty Crocker Kitchens

September 25, 2017

Ingredients

lb Yukon gold potatoes, peeled and cut into 1-inch pieces

cups Progresso™ chicken broth (from 32-oz carton)

bulb garlic, cloves peeled

3/4

cup butter

1/2

teaspoon salt

cup shredded Parmesan cheese (4 oz)

Chopped fresh chives, if desired

Steps

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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 broth, 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 broth mixture with potato masher.
3

Drain potatoes, and return to pan. Pour broth 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: 250
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 8g 38% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 400mg; 17%
Potassium: 530mg; 15%
Total Carbohydrate: 29g; 10%
Dietary Fiber 2g 8% Sugars 2g
Protein: 6g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 15%; 15%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;