Light and Creamy Mashed Potatoes

21 Nov

This recipe can easily be converted to your needs and tastes with another type of potato (like Yukon gold or purple) or flavor element. A great one to build on!

Time: 10min prep, 15min cook         Serves: 4


  • 5-6 medium-large red potatoes, cubed
  • 2 1/2 cups chicken broth/stock
  • 1 tbsp butter
  • white pepper to taste
  • garlic salt to taste
  • 1 tbsp chives, chopped

How to make it

  • Place potatoes in pot and cover with chicken stock. Place on medium-high heat and bring to boil. Cook until potato can be pierced with a fork. Remove from heat and drain, reserving 1/2 cup of stock.
  • Return potatoes to pot and mash. Add reserved stock, butter, garlic salt, and white pepper. Mash to your desired texture. Serve topped with chives.

One Response to “Light and Creamy Mashed Potatoes”


  1. Apple Cider Beef Stew in a Crock Pot « detroittokyo - October 24, 2012

    […] with Light and Creamy Mashed Potatoes (increase recipe by half to yield 6 servings) or […]

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