2 1/2 cups Progresso chicken broth from 32oz carton
4 large russet potatoes, peeled, finely chopped 5 cups
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Progresso Italian style panko crispy bread crumbs
Instructions
Heat oven to 375F. Lightly butter 2quart casserole. Pour broth into 2quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
Bake about 20 minutes or until golden brown.
Serving
Suggestions
Buy yourself something beautiful. When you present your meal in interesting and unique serving pieces that reflect your own interest and personality,
Originally Submitted
9/4/2011
0 Out of 5 from
0 reviews
You can add this Mashed Potato Gratin recipe to your own private DesktopCookbook.