Whipped Chicken Potatoes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---carole rock tstw72b---,
2 lbs: Russet baking potatoes,
3/4 cup: Chicken broth, or more (canned is ok)
6 tbsp: Olive oil,
3/4 cup: Parmesan cheese, grated
1/2 cup: Fresh chives, chopped
More parmesan cheese-topping,
Salt/pepper to taste,
Directions:
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
Source from luhu.jp
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"
15, 1998
Source from luhu.jp
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