Whipped Chicken Potatoes

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Whipped Chicken Potatoes Ingredients

carole rock tstw72b	3/4 c Parmesan cheese; grated
2 lb Russet baking potatoes	1/2 c Fresh chives; chopped
3/4 c Chicken broth; or more	More parmesan cheese-topping
6 tb Olive oil	Salt/pepper to taste

Instructions for Whipped Chicken Potatoes

Boil potatoes till tender, skin and mash. Add chicken broth, oil, 3/4 cup parmesan cheese, and using an electric mixer, beat till smooth (adding more broth if needed). Stir in chives and season to your taste with salt and pepper. I did it this far the day ahead, and then when I was ready to serve, I sprinkled more parmesan cheese on top, baked it 30 minutes at 350~, and browned under the broiler. WHOOPS.....I baked it all in a glass 9 x 13" pan...Ive also made it using leftover chicken, chopped fine and mixed in; or adding crisp bacon to it. This is so adaptable, you can use your imagination. Carole Comments: This mashed potato recipe uses chicken broth instead of milk for thinning, plus parmesan cheese and chives for additional flavor. Its another great "make-ahead" youll love. MM Format Norma Wrenn Posted to MC-Recipe Digest by "M. Hicks" on Feb 15, 1998

Main Ingredient: ChickenCuisine: Uncategorized