Categories: Potatoes, Side Dish

Ingredients

• 2 (14 ounce) cans chicken broth
• 5 large potatoes, peeled and cut into chunks
• 1/2 cup half-and-half or 1/2 cup light cream
• 2 tablespoons butter
• pepper

Directions

1. Add broth and potatoes to a large pot; bring to a boil.

2. Cover and reduce heat to medium; cook for 10 minutes or so, until the potatoes are tender.

3. Drain, saving the broth.

4. Mash the potatoes and add 1/4 cup broth, half-and-half, butter and pepper.

5. Add more broth if needed until you get the desired consistency.

6. Note: After I mash the potatoes, I use the electric mixer to get them smooth.

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