| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Each: red potatoes, Idaho potatoes, scrubbed |
| 1 | 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>
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