Olive Oil Mashed Potatoes
Our Olive Oil Mashed Potato Recipe is easy enough to make any night of the week since it uses only 5 flavor-packed ingredients. Olive oil and Parmesan Chicken Brodo replace traditional milk and butter. Garlic and bay leaf give these potatoes a flavorful twist.
Ingredients
4 cups Swanson® Crafted Parmesan Chicken Brodo
3 pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 8 cups)
2 cloves garlic, peeled
1 bay leaf
0.25 cup extra virgin olive oil
3 pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 8 cups)
2 cloves garlic, peeled
1 bay leaf
0.25 cup extra virgin olive oil
Instructions
Heat the broth, potatoes, garlic and bay leaf in 6-quart saucepot, covered, over medium-high heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the potatoes are tender. Drain the potato mixture, reserving 1 cup broth (for fluffier mashed potatoes, heat the drained potatoes in the saucepot until they're dry before mashing). Discard the garlic and bay leaf.
Mash the potatoes. Stir in the oil. Gradually add the reserved broth to the potato mixture until desired consistency. Season to taste. Serve hot, drizzled with additional olive oil, if desired.
Mash the potatoes. Stir in the oil. Gradually add the reserved broth to the potato mixture until desired consistency. Season to taste. Serve hot, drizzled with additional olive oil, if desired.
Olive Oil Mashed Potatoes
Our Olive Oil Mashed Potato Recipe is easy enough to make any night of the week since it uses only 5 flavor-packed ingredients. Olive oil and Parmesan Chicken Brodo replace traditiona...
Directions
Print
Heat the broth, potatoes, garlic and bay leaf in 6-quart saucepot, covered, over medium-high heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the potatoes are tender. Drain the potato mixture, reserving 1 cup broth (for fluffier mashed potatoes, heat the drained potatoes in the saucepot until they're dry before mashing). Discard the garlic and bay leaf.Mash the potatoes. Stir in the oil. Gradually add the reserved broth to the potato mixture until desired consistency. Season to taste. Serve hot, drizzled with additional olive oil, if desired.
Ingredients
4 cups Swanson® Crafted Parmesan Chicken Brodo3 pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 8 cups)2 cloves garlic, peeled1 bay leaf0.25 cup extra virgin olive oil
Baked Macaroni & Cheese
This extra-easy version of a classic cass...
Ham and Asparagus Strata
Our ham strata recipe features asparagus, ...
Slow Cooker Orange-Glazed Carrots
Not enough space on your stove at the holi...
Chicken Salad with Rice, Pecans, Gr...
Wild rice and pecans lend great texture an...