Recipe: Whipped Potatoes with Olive Oil and Parmesan (using chicken broth)

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Board:

Daily Recipe Swap at Recipelink.com

From:

Betsy at Recipelink.com 9-19-2009

To:

Recipe: 09-14 to 9-19 Recipe Swap - RECIPE RIOT!

Msg ID:

3151543

WHIPPED POTATOES WITH OLIVE OIL AND PARMESAN

2 pounds russet potatoes
3/4 cup (or more) hot canned chicken broth
6 tablespoons olive oil
3/4 cup grated Parmesan cheese (plus additional for garnish)
1/2 cup chopped fresh chives
Salt and pepper (to taste)

Bring large pot of water to boil. Add potatoes and cook until tender Drain. Peel potatoes and transfer to large bowl.

Add 3/4 cup broth to the potatoes. Using electric mixer, beat potato mixture until smooth. Gradually beat in oil and then 3/4 cup cheese, adding more broth if very thick.

Stir in chives. Season with salt and pepper. Garnish with additional grated cheese

Makes 6 servings
Source: Bon Appetit Light and Easy Appetizers, Entrees, and Side Dishes: Volume One, 1993

Category: Side Dishes, Potatoes
Msg Link: http://www.recipelink.com/msgid/3151543

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