Fluffy Mashed Potatoes Recipe

Recipesfull introduces to you: Popular Recipes. (Fluffy Mashed Potatoes Recipe). Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.

Brief

Prep 5 mins

Cook: 30 mins

Total: 35 mins

Servings: 8

Yield: 8 servings

Fluffy Mashed Potatoes Recipe

Ingredients

4 pounds gold potatoes

2 cups College Inn® Chicken Broth

warmed

3 tablespoons chopped fresh parsley

Salt and pepper

to taste

Gravy

Sour cream

Butter

Chopped chives

Tips

Directions

Step 1

Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.

Step 2

Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.

Step 3

Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy sour cream butter or chives if desired.

Nutritional Information

Fluffy Mashed Potatoes Recipe

Servings Per Recipe:8

Calories: 201.9

% Daily Value *

Protein: 5.1g 10%

Carbohydrates: 41.1g 13%

Dietary Fiber: 3.7g 15%

Fat: 2.4g 4%

Saturated Fat: 1.2g 6%

Cholesterol: 4.6mg 2%

Vitamin A Iu: 187.7IU 4%

Niacin Equivalents: 0.1mg

Vitamin C: 2mg 3%

Folate: 2.6mcg 1%

Calcium: 5mg 1%

Iron: 0.1mg 1%

Magnesium: 1mg

Potassium: 13.5mg

Sodium: 289.6mg 12%

Calories From Fat: 21.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.