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25

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

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

cups Progresso™ chicken stock (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 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.