Categories: Potatoes, Side Dish
Ingredients
- 2 (14 ounce) cans chicken broth
- 5 large potatoes, peeled and cut into chunks
- 1/2 cup half-and-half or 1/2 cup light cream
- 2 tablespoons butter
- pepper
Directions
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Add broth and potatoes to a large pot; bring to a boil.
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Cover and reduce heat to medium; cook for 10 minutes or so, until the potatoes are tender.
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Drain, saving the broth.
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Mash the potatoes and add 1/4 cup broth, half-and-half, butter and pepper.
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Add more broth if needed until you get the desired consistency.
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Note: After I mash the potatoes, I use the electric mixer to get them smooth.