Pssst...Progresso Broth Review

I joined General Mill's product review program a couple of months ago. This program is where they send you new products to try out and then they survey you and give you coupons to pass out to your friends. You do not get paid and you can be completely honest about whether you like or dislike the product. Not too long ago they sent me some Progresso Broth. I must admit I am not a connoisseur of broth but this stuff was pretty good. I used it in my White Chili recipe. The thing I really liked about it was the packaging. You can open it, use some of it, close it and put it in the refrigerator. I don't have to throw out half a can of broth when I am cooking because there is too much. I know, I could have put it in something else, but I am too lazy into cooking to think about it. Anyway, if you see a deal, try it out. If you leave me your email address I will have General Mills email you a coupon.

Here is one of the recipes they gave me that looked pretty good so I thought I would share:

Mashed Potato Gratin

Prep Time: 40 Min
Start to Finish: 1 Hr 10 Min

Unsalted butter for greasing casserole
2 1/2 cups Progresso® chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Progresso® Italian style panko crispy bread crumbs

1. Heat oven to 375ºF. 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. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
3. 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. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
4. Bake about 20 minutes or until golden brown. 9 servings