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### **Grandma’s Secret Recipe: Broth-Boiled Mashed Potatoes**
**Ingredients:**
– 2 pounds of Yukon Gold potatoes (or Russet potatoes for a fluffier texture)
– 4 cups of low-sodium vegetable or chicken broth
– 1/2 cup of unsalted butter
– 1/2 cup of whole milk or heavy cream
– Salt and freshly ground black pepper, to taste
– Optional: 2 cloves of garlic, minced; fresh herbs like rosemary or thyme
**Instructions:**
1. **Prepare the Potatoes:** Peel the potatoes and cut them into uniform chunks to ensure even cooking.
2. **Cook in Broth:** In a large pot, combine the potatoes and broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork (about 15-20 minutes).
3. **Drain and Reserve Broth:** Drain the potatoes, reserving about a cup of the cooking broth.
4. **Mash:** Return the potatoes to the pot. Add the butter, milk or cream, and a portion of the reserved broth. Mash until smooth and creamy, adding more broth as needed to reach your desired consistency.
5. **Season:** Season with salt and pepper to taste. For an extra flavor boost, stir in minced garlic or chopped fresh herbs.
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### **Variations and Tips**
– **Cream Cheese Twist:** For an ultra-creamy texture, incorporate a few tablespoons of cream cheese into the mashed potatoes. This addition adds a subtle tang and richness that enhances the overall flavor.
– **Roasted Garlic:** Roasting garlic before adding it to the mash imparts a sweet, mellow flavor that complements the potatoes beautifully.
– **Herb Infusion:** Simmer the broth with herbs like rosemary or thyme before cooking the potatoes to infuse them with aromatic flavors.
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