Mashed Potato Gratin

• Unsalted butter for greasing casserole
• 2 1/2 cups Progresso(R) chicken broth
• 4 large russet potatoes, peeled, diced
• 1 teaspoon salt
• 1/4 cup unsalted butter
• 4 cloves garlic, finely chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 cup Progresso(R) Italian style panko crispy bread crumbs

1. Heat oven to 375 degrees 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.
2. Rinse and dry saucepan. Cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally.
3. Return potatoes to saucepan with butter and garlic; mash with potato masher.
4. 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.
5. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs. Bake about 20 minutes or until golden brown.

butter, progressouae chicken broth, russet potatoes, salt, unsalted butter, garlic, parmesan cheese, salt, progressouae italian style panko crispy bread crumbs

Taken from www.allrecipes.com/recipe/215954/mashed-potato-gratin/ (may not work)