Love mashed potatoes? Try these cheesy potatoes enhanced with chicken broth and olive oil.
Rosemary-Parmesan Mashers
- Prep Time 10 min
- Total 45 min
- Servings 6
- Ingredients 6
Ingredients
- 6 medium Yukon gold potatoes (2 lb)
- 1/3 to 1/2 cup Progresso™ chicken broth (from 32-oz carton)
- 1/4 cup olive or vegetable oil
- 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crumbled
- 1/2 teaspoon salt
- 1 cup shredded Parmesan cheese (4 oz)
Make With
Progresso Broth
Instructions
-
Step1In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover; simmer 20 to 30 minutes or until potatoes are tender. Drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
-
Step2Mash potatoes in pan until no lumps remain. Add broth in small amounts, mashing after each addition (amount of broth needed to make potatoes smooth and fluffy will vary).
-
Step3Add oil, rosemary, salt and cheese. Mash vigorously until potatoes are light and fluffy. Cover; let stand 5 minutes. Sprinkle with additional rosemary and Parmesan cheese if desired.
Nutrition
270
Calories
14g
Total Fat
9g
Protein
27g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 4%
- Sodium
- 570mg
- 24%
- Potassium
- 870mg
- 25%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 4g
- 14%
- Sugars
- 2g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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