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.