Mashed potatoes are one of the most comforting foods around. However, they are not one of the most healthy. Made with potatoes, loads of butter, whole milk, sour cream and cheddar cheese…definitely not a dish to eat when you are trying to eat healthy.
These mashed potatoes skipped the fat and extra calories and instead, replaced it with a little butter, chicken broth, garlic and parsley.
I only had chicken bouillon cubes, not chicken broth. To substitute, simply drop one cube into 2 cups of boiling water.
6 – 7 Medium Sized Potatoes – Diced Into Equal Pieces
2 TBSP. Butter – Sliced Into Smaller Pieces
1 Cup Chicken Broth
1/2 Cup Chopped Parsley
1 – 2 Fresh Garlic Cloves – Chopped Finely
Salt & Pepper to Taste
Wash & pat dry potatoes. I like the texture of the potato skins (plus I am too lazy to peel the potatoes) so I leave them on. Slice potatoes length wise, then chop into uniform cubes so they cook evenly.
Place potatoes in a large pot of water on high heat. Boil until the skin starts to slightly peel away and potatoes are fork tender. Drain potatoes in a colander, do not rinse. Dump the potatoes back into the pot they boiled in and place back on the boiler they just finished cooking (after you turn it off). This trick will ensure that all of the extra moisture from the potatoes will cook off and you will not have soggy potatoes.
Throw in your butter and mix with a potato masher. Slowly add the chicken broth until you gain the desired consistency. Add the garlic, parley, salt & pepper. I hope that you enjoy!