Parmesan Mashed Potatoes
Prep Time
Price Per Serving
Cooking Mode
1½ lb. lb. Québec potatoes
2 tbsp. tbsp. butter
⅓ cup Tbsp finely chopped white onion
⅓ cup Tbsp white wine
¼ cup tsp grated parmesan cheese
75 mL cup warm milk (add if needed)
5 mL tsp low sodium chicken broth concentrate
2 tbsp. tbsp. finely chopped freshparsley
To taste salt and pepper
1½ lb. lb. Québec potatoes
2 tbsp. tbsp. butter
⅓ cup Tbsp finely chopped white onion
⅓ cup Tbsp white wine
¼ cup tsp grated parmesan cheese
75 mL cup warm milk (add if needed)
5 mL tsp low sodium chicken broth concentrate
2 tbsp. tbsp. finely chopped freshparsley
To taste salt and pepper
Directions
1Cook potatoes in a pot of boiling water until tender. Drain and set aside.
2In the same pot, heat 15 mL (1 tbsp.) of butter over medium heat. Add onion. Sweat for 2 to 3 minutes or until translucent. Do not brown. Add white wine and reduce until nearly evaporated. Remove from heat.
3Add potatoes. Mash with a potato masher. Add remaining butter, Parmesan, milk, and chicken broth concentrate. Blend thoroughly until smooth. Salt and pepper to taste.
4Garnish with parsley. Serve with grilled chicken breasts and carrots.
5: Replace the Parmesan with grated Gouda cheese. Omit the white wine.
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