1/2 cups chicken stock or reduced-sodium chicken broth (up to 1)
1/2
c
(1 stick) unsalted butter
Salt, freshly ground pepper to taste
INSTRUCTIONS
Cut unpeeled potatoes into quarters. Place potatoes in large pan & add
water to cover. heat to a boil; cook until tender, 20-25 minutes. Drain
thoroughly & return potatoes to pan. Smash potatoes with potato masher or
wooden spoon, leaving some lumps intact. Place over low heat & gradually
mix in chicken stock or broth, adding just enough to make fluffy texture.
Cut butter into pieces and mix in lightly. Add salt & pepper to taste.
Serve hot.
Per serving: Calories: 205, Sodium: 30 mg., Fat: 6 g., Carbs: 35 g.,
Cholesterol: 15 mg., Protein: 4 g.
Also in the recipe text: "Lumps & bits of potato peel are part of this
recipe's charm. Chef Mark Tatschi says you can make them as chunky or
smooth as you like."
Posted to FOODWINE Digest 31 October 96
Date: Thu, 31 Oct 1996 12:58:12 -0600
From: "Jennifer C. Kosco" <jkosco@UIC.EDU>
A Message from our Provider:
“To ignore God is the height of selfishness”
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