Light & Fluffy Dairy-Free Mashed Potatoes

• Produce

  • 1 Chives
  • 1 Pinch Garlic powder

• Canned Goods

  • 1 cups Chicken broth

• Baking & Spices

  • 1 Salt and pepper

• Other

  • 4 Medium to large russet (or gold potatoes

Found on nerdymamma.com

Description

Ingredients

• 4 medium to large Russet (or gold) Potatoes
• 1-2 cups Chicken Broth
• Pinch of Garlic Powder
• Salt and Pepper to taste
• Chives for garnish (if desired)

Directions

• Peel the potatoes (or not). If you dont want to peel the potatoes, then scrub them very well under running water.
• Cut into squares about ½ inch, or smaller. You should have about 4 cups of cut-up potatoes.
• Place potatoes into a large pot or dutch oven, cover with water, plus about 1 inch, place over high heat and bring to a boil.
• When the potatoes begin to boil, reduce the heat to about medium--but make sure the potatoes continue to boil slowly. Stir occasionally.
• Boil for about 20 minutes, or until potatoes are tender and cooked through.
• Remove from heat and drain in a colander, then place potatoes in a medium-sized glass or plastic bowl.
• Add a pinch of garlic powder and about 1 cup of Chicken Broth.
• Using a hand-mixed, beat on low speed for a minute or so, then increase mixer speed to break up any potatoes pieces.
• The potatoes should be easy to stir, but not soupy. Add more Chicken Broth as needed to reach the desired consistency, and mix.
• Add salt and pepper to tasted. Be careful not to add too much salt, as the Chicken Broth may be pretty salty.
• Garnish with Chives, if desired.

Nutrition