- Cook potatoes in a pot of boiling water until tender. Drain and set aside.
- In the same pot, heat 15 mL (1 tbsp.) of butter over medium heat. Add onion. Sweat for 2 to 3 minutes or until translucent. Do not brown. Add white wine and reduce until nearly evaporated. Remove from heat.
- 3. Add potatoes. Mash with a potato masher. Add remaining butter, Parmesan, milk, and chicken broth concentrate. Blend thoroughly until smooth. Salt and pepper to taste.
- Garnish with parsley. Serve with grilled chicken breasts and carrots.
Replace the Parmesan with grated Gouda cheese. Omit the white wine.