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Parmesan-Herb Mashed Potatoes
Recipes
Parmesan-Herb Mashed Potatoes
8 servings
30 minutes total

Ingredients

  • 4 lb russet potatoes
  • 2 (32 oz) cartons chicken stock (or broth)
  • ¼ bunch fresh Italian parsley
  • 1 container garlic-herb spreadable cheese (6–8 oz)
  • ¼ cup unsalted butter
  • ½ cup grated Parmesan cheese
  • ½ teaspoon kosher salt

Steps

    1. Peel potatoes and cut into 1-inch cubes. Place potatoes and stock in large stockpot; bring to a boil on high. Cook 8–10 minutes until potatoes are tender when pierced with fork; drain, reserving 1 cup stock.
    2. Chop parsley finely (¼ cup). Place potatoes in large bowl, breaking pieces apart using electric mixer. Add reserved stock and remaining ingredients; mix until smooth. Serve.
    Chef's Tip: To increase the potatoes' flavor, peel potatoes and cut into 1-inch cubes, then place in large container. Cover with cold water and refrigerate up to 4 days, then drain and use chicken stock to cook potatoes.

Amount per ⅛ recipe serving: Calories 400, Total Fat 16g, Sat Fat 11g, Trans Fat 0g, Chol 45mg, Sodium 800mg, Total Carb 49g, Fiber 5g, Sugars 4g, Protein 14g, Calc 8%, Vitamin A 20%, Vitamin C 35%, Iron 15%