2 cans (14 oz each) Chicken Broth
5 large potatoes cut into 1 inch pieces (about 2-1/2 cups)
1/2 cup light cream
2 tbsp butter or margarine
generous dash pepper
Place broth and potatoes in saucepan. Heat to a boil. cover and cook over medium heat 10 minutes or until tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and pepper. Add additional broth, if needed, until desired consistency.
Serves about 6
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