I'm a sides kind of gal. I could forgo all of the meet, pasta and salad and live off of sides. This potato side from Betty Crocker was one of our Easter recipes. Easy to make, tasty, perfect pair to brown sugar glazed ham. Enjoy!
| Unsalted butter for greasing casserole | |
| 2 1/2 | cups Progresso® 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 Progresso® Italian style panko crispy bread crumbs |
- 1Heat 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.
- 2Rinse 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. - 4Bake about 20 minutes or until golden brown.
