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Rosemary-Parmesan Mashers

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By Betty Crocker Kitchens
Updated May 29, 2008
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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
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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

  • Step 
    1
    In 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).
  • Step 
    2
    Mash 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).
  • Step 
    3
    Add 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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