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:
Add broth and potatoes to a large pot; bring to a boil.
Cover and reduce heat to medium; cook for 10 minutes or so, until the potatoes are tender.
Drain, saving the broth.
Mash the potatoes and add 1/4 cup broth, half-and-half, butter and pepper.
Add more broth if needed until you get the desired consistency.
Note: After I mash the potatoes, I use the electric mixer to get them smooth.
Servings: 6
Time preparation: 30 min.
Time total: 40 min.