Garlic Mashed Potatoes

Kitchen Tested
  • Yield 8 to 10 servings

The chicken broth in these potatoes makes them light and fluffy without adding any fat.


4 pounds red-skinned potatoes, peeled and cut into 1-inch cubes
9 large garlic cloves, peeled
2 tablespoons (1/4 stick) light stick margarine
1 tablespoon dried rosemary
2/3 cup (or more) canned fat-free chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste


  1. Boil potatoes and garlic in a large pot of salted water for 30 minutes, or until potatoes are fork tender.
  2. Using an electric mixer, beat potatoes and garlic, then add margarine and rosemary and continue mixing until smooth.
  3. Add hot chicken broth incrementally, followed by parmesan cheese. Stir ingredients until smooth and season to taste.




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