Instructions: Boil potatoes till tender, skin and mash. Add chicken broth, oil, 3/4 cup parmesan cheese, and using an electric mixer, beat till smooth (adding more broth if needed). Stir in chives and season to your taste with salt and pepper. I did it this far the day ahead, and then when I was ready to serve, I sprinkled more parmesan cheese on top, baked it 30 minutes at 350 , and browned under the broiler. WHOOPS.....I baked it all in a glass 9 x 13" pan...Ive also made it using leftover chicken, chopped fine and mixed in; or adding crisp bacon to it. This is so adaptable, you can use your imagination. Carole

Comments: This mashed potato recipe uses chicken broth instead of milk for thinning, plus parmesan cheese and chives for additional flavor. Its another great "make-ahead" youll love. MM

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