Unsalted butter for greasing casserole
2 1/2 cups chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Italian style panko crispy bread crumbs
1. Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into
2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to 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 the reserved broth to potatoes; mix until smooth. Stir in
remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to
taste with salt and pepper. Spoon potato mixture into casserole. Top with
remaining 1/4 cup cheese and the bread crumbs.
4. Bake about 20 minutes or until golden brown.
(E-mail Recipe)
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