Ingredients
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3 lb Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
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1 jar (15 oz) Bertolli ® Garlic Alfredo with Aged Parmesan Cheese Sauce
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2 tbsp Bertolli ® Extra Virgin Olive Oil
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1 1/2 tsp kosher salt
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1/4 cup chopped fresh Italian parsley
Steps
1
Place potatoes in 6-quart pot with enough water to cover. Cover with lid; bring to boil on high heat. Remove lid and reduce heat to medium; cook 18-20 min. or until fork-tender. Drain; return to pot.
2
Add sauce, oil, salt and parsley; mash with potato masher until smooth. Serve warm, topped with additional parsley.
Tips
Substitute peeled Russet potatoes for the Yukon Gold potatoes.
This recipe can be prepared up to 2 days in advance. Cover tightly and refrigerate; reheat in the microwave just before serving.
