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.
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
Our Olive Oil Mashed Potato Recipe is easy...
Incredibly easy to make, yet so delicious!...
Two colorful vegetables are dressed up wit...
Classic biscuits and gravy takes a little ...