pounds red skin potatoes, washed cups chicken broth cups water teaspoon salt cup whole milk, warmed tablespoons garlic powder tablespoons unsalted butter, softened
INGREDIENTS
1
Cut the potatoes into quarters. If a potato is larger, you may need to cut it into eighths. Transfer the potatoes to a large stock pot.
4
Add the milk, garlic powder and butter. Stir until all the ingredients are evenly incorporated. Season with salt and pepper to taste. Serve warm.
Yield
1 cup
calories
154 kcal per serving
Time
15 minutes
FAT
2 g per serving
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