6 cups potatoes, peeled and cut
1 (14 1/2 ounce) can chicken broth
salt and pepper, to taste
1. Boil the potatoes until tender; drain well.
2. In a bowl, combine the potatoes with the broth and mash to the desired consistency.
3. Season with salt and pepper to taste.
4. For a “buttery” look without the butter, add a few granules of chicken bouillon.
Thursday, January 8, 2009