Monday, January 5, 2009

Parmesan Potatoes



2 1/2 cups chicken broth (you can use a couple cans or 32-oz. carton)
4 large potatoes, peeled, finely chopped
1 tsp. salt
1/4 cup butter
4 cloves garlic, finely chopped (I used 1 1/2 tsp. minced garlic from the container)
1/2 cup grated Parmesan cheese
Salt and Pepper to taste, if desired
1/2 cup Italian style bread crumbs
1. Heat oven to 375*F. Lightly butter 2 qt. casserole dish. Pour broth into a large saucepan. Add potatoes; stir in 1 tsp. salt. Heat to a boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
2. 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.
3. Add 1 cup of reserved broth to potatoes; mix until smooth. Stir in remaining 2 tbsp. butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potatoes into baking dish. Top with remaining 1/4 cup of the cheese and the bread crumbs.
4. Bake about 20 minutes or until golden brown.

1 comment:

gillman said...

every one needs to try these potatoes, because they are a little piece of heaven.
Meg :0)