Garlic mashed potatoes - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | pounds | Red-skinned potatoes, peeled, cut into 1-inch cubes |
| 9 | larges | Garlic cloves |
| 2 | tablespoons | (1/4 stick) butter |
| 2 | tablespoons | Chopped fresh rosemary OR |
| 2 | teaspoons | Dried rosemary |
| 1 | cup | (or more) canned low-salt chicken broth |
| ½ | cup | Grated Parmesan cheese |
| Fresh rosemary sprigs (opt.) | ||
Directions
Cook potatoes and garlic in large pot of boiling salted water until both are very tender, about 30 minutes. Drain.
Transfer potatoes and garlic to large bowl. Using electric mixer, beat potatoes and garlic. Add butter and chopped rosemary; beat until smooth. Bring 1 C broth to simmer. Gradually mix broth into potato mixture. Stir in Parmesan. Season with salt and pepper. (Can be prepared up to 2 hours. Cover. Rewarm in heavy large saucepan over medium-low stirring often and adding more broth if mixture is too dry.)
Transfer potatoes to bowl. Garnish with rosemmy sprigs, if desired.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>