Ingredients
Unsalted butter for greasing casserole
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
4
large russet potatoes, peeled, finely chopped (5 cups)
1
teaspoon salt
1/4
cup unsalted butter
4
cloves garlic, finely chopped
1/2
cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2
cup Progresso™ Italian style panko crispy bread crumbs
Preparation
Heat oven to 375°F. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
Bake about 20 minutes or until golden brown.
