2 lb. Russet potatoes
3/4 c. (or more) hot chicken broth
5 tbsp. olive oil
3/4 c. grated Parmesan cheese

Boil potatoes until tender. Drain. Peel potatoes and put into large bowl. Add 3/4 cup chicken broth and using electric mixer, beat potatoes until smooth. Gradually beat in oil and Parmesan cheese, adding more broth, if necessary. Season with salt and pepper and garnish with additional Parmesan cheese, if desired.