Mashed Potatoes

GARLIC RED SKINNED

2

4

pounds red skin potatoes, washed cups chicken broth cups water teaspoon salt cup whole milk, warmed tablespoons garlic powder tablespoons unsalted butter, softened

Top 8

recipes with persimmon

INGREDIENTS

1/3

2

2

2

1

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.

Cut the potatoes

2

Add the chicken broth, water and salt. Cover the pot and bring the liquid to a boil. Reduce the heat to medium-low and continue to simmer the potatoes until they are fork tender, about 15 minutes.

Cook the potatoes

3

Drain the potatoes and return them to the pot. Mash the potatoes to your desired consistency.

Mash the potatoes

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.

Add remaining ingredients

Nutrition Info

Yield

1 cup

calories

154 kcal per serving

Time

15 minutes

FAT

2 g per serving

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