Garlic mashed potatoes - bon appetit

8 servings

Ingredients

Quantity Ingredient
3¾ pounds Red-skinned potatoes, peeled, cut into 1-inch cubes
9 larges Garlic cloves
2 tablespoons (1/4 stick) butter
2 tablespoons Chopped fresh rosemary OR
2 teaspoons Dried rosemary
1 cup (or more) canned low-salt chicken broth
½ cup Grated Parmesan cheese
Fresh rosemary sprigs (opt.)

Directions

Cook potatoes and garlic in large pot of boiling salted water until both are very tender, about 30 minutes. Drain.

Transfer potatoes and garlic to large bowl. Using electric mixer, beat potatoes and garlic. Add butter and chopped rosemary; beat until smooth. Bring 1 C broth to simmer. Gradually mix broth into potato mixture. Stir in Parmesan. Season with salt and pepper. (Can be prepared up to 2 hours. Cover. Rewarm in heavy large saucepan over medium-low stirring often and adding more broth if mixture is too dry.)

Transfer potatoes to bowl. Garnish with rosemmy sprigs, if desired.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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