Categories: Vegetables- potatoes

Ingredients

• 1 Tbsp. juniper berries
• 4 lb. Yukon gold potatoes or russet potatoes
• 2 12-oz. cans evaporated milk or 3 cups half-and-half
• 1 14-oz. can chicken broth
• 1/4 cup Worcestershire sauce for chicken
• 6 bay leaves
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper or ground black pepper

Directions

1. Place juniper berries in a small piece of cheesecloth; tie closed with cotton kitchen string.

2. Scrub, peel and cut potatoes into 1 1/2-inch pieces. Place potatoes, cheesecloth bag, and remaining ingredients in a 6-quart Dutch oven or large saucepan. Bring to boiling; reduce heat. Simmer covered for 30 minutes or until potatoes are tender. Drain, reserving cooking liquid. Use tongs to remove juniper berries and bay leaves.

3. Push potatoes through ricer into a large bowl (or place potatoes in large bowl and mash with potato masher until smooth).

4. Gently stir in 1 cup of reserved cooking liquid, 1 tsp. additional salt, and 1/2 tsp. additional pepper until combined. Season to taste with salt and pepper, if necessary.

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