Title: Whipped Chicken Potatoes
Categories: None
Yield: 1 Servings

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

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...I've 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. It's another great "make-ahead" you'll love. MM Format
Norma Wrenn
Posted to MC-Recipe Digest by "M. Hicks" on Feb
15, 1998