4 LBS RUSSET POTATOES

ONE HALF A CUP OF OLIVE OIL

4 CLOVES GARLIC, MINCED 

ONE HALF A CUP PARMIGIANO

1 CUP CHICKEN BROTH

SALT AND PEPPER TO TASTE

1.  BOIL THE POTATOES IN A BOILING POT OF WATER FOR 10 TO 15 MINUTES UNTIL TENDER. YOU CAN PEEL THEM OR LEAVE THE SKIN ON. I PREFER TO LEAVE THE SKIN ON, NOT ONLY IS THE TASTE GOOD BUT THE SKIN OF THE POTATO IS LOADED WITH VITAMINS.  SAUTE THE GARLIC IN A SMALL SKILLET WITH A SPLASH OF OLIVE OIL.

2.  TRANSFER THE POTATOES TO A LARGE BOWL, ADD THE OLIVE OIL, GARLIC, AND PARIMIGIANO. TAKE A POTATO MASHER AND GO TO WORK. THE CONSISTENCY IS UP TO YOU.  AND ADD SALT AND PEPPER TO TASTE, REMEMBER YOU HAVE ALREADY ADDED PARMIGIANO SO THERE IS SEASONING IN THE POTATOES.  ADD THE CHICKEN BROTH SLOWLY TO ACHIEVE HOW THICK OR THIN YOU LIKE YOUR POTATOES. 

3.  SERES 4 TO 6