Parmesan Herb Mashed Potatoes

By á-58

Ingredients

• 4 lb russet potatoes
• 2 (32-oz) cartons chicken stock (or broth)
• 1/4 cup fresh Italian parsley, finely chopped
• 1 (8-oz) tub light garlic/herb cheese spread
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt

Preparation

Step 1

1.Peel potatoes and cut into 1-inch cubes. Place potatoes and stock in large stockpot; bring to a boil on high. Cook potatoes 8–10 more minutes or until potatoes are tender when pierced by a fork. Drain potatoes, reserving 1 cup stock.

2.Chop parsley. Place potatoes in large bowl, breaking pieces apart using electric blender. Add reserved 1 cup stock and remaining ingredients; blend until smooth. Serve.