pounds red skin potatoes, washed cups chicken broth cups water teaspoon salt cup whole milk, warmed tablespoons garlic powder tablespoons unsalted butter, softened
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.
Add the milk, garlic powder and butter. Stir until all the ingredients are evenly incorporated. Season with salt and pepper to taste. Serve warm.
154 kcal per serving
2 g per serving
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