Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---carole rock tstw72b--- |
| 2 pounds | Russet baking potatoes |
| ¾ cup | Chicken broth; or more (canned is ok) |
| 6 tablespoons | Olive oil |
| ¾ cup | Parmesan cheese; grated |
| ½ cup | Fresh chives; chopped |
| \N \N | More parmesan cheese-topping |
| \N \N | Salt/pepper to taste |
Boil potatoes till tender, skin and mash. Add chicken broth, oil, ¾ cup parmesan cheese, and using an electric mixer, beat till smooth (adding more broth if needed). Stir in chives and season to your taste with salt and pepper. I did it this far the day ahead, and then when I was ready to serve, I sprinkled more parmesan cheese on top, baked it 30 minutes at 350~, and browned under the broiler. WHOOPS.....I baked it all in a glass 9 x 13" pan...I've also made it using leftover chicken, chopped fine and mixed in; or adding crisp bacon to it. This is so adaptable, you can use your imagination. Carole Comments: This mashed potato recipe uses chicken broth instead of milk for thinning, plus parmesan cheese and chives for additional flavor. It's another great "make-ahead" you'll love. MM Format Norma Wrenn
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 15, 1998