Garlic-Parmesan Mashed Potatoes

Creamy Yukon gold potatoes and rich chicken broth team up to create a luscious holiday side so yummy you’ll find yourself whipping them up on weeknights as well.

  • Minutes Prep Time
  • Minutes Total
  • 14 Recipe Yield
  • In 6-quart saucepan, place potatoes and enough water to cover. Heat to boiling over high heat. Reduce heat to medium-low; cook 15 to 20 minutes, stirring occasionally, until potatoes are very tender.
  • Meanwhile, in 2-quart saucepan, heat broth, garlic, butter and salt to boiling over high heat. Reduce heat to medium-high. Boil 18 to 20 minutes, until reduced by half; remove from heat. Mash garlic in stock mixture with potato masher.
  • Drain potatoes, and return to pan. Pour broth mixture over potatoes, and mash together until fluffy; stir in cheese. Top with chives.


  • 5 lb Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 bulb garlic, cloves peeled
  • 3/4 cup butter
  • 1/2 teaspoon salt
  • 1 cup shredded Parmesan cheese (4 oz)
  • Chopped fresh chives, if desired

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