I tried this out for our Thanksgiving! Like others I do not make the best mashed potatoes & figured I better get some help! I loved the broth idea to cook the potatoes in. I used fat free half & half & a lower fat, lower sodium chicken broth. They turned out great & I used a mixer to whip them nice & smooth. They were even better without gravy; thanks so much for sharing!
These mashed potatoes are so yummy. And have a great texture. The taste is great with the chicken broth, cream and butter. Thanks ratherbeswimmin :) Made for All you can cook buffet
These definitely are creamy! Cooking with chicken broth adds so much flavor. I used white pepper.
These were good mashed po's - I have a habit of making very bland, boring mashed potatoes that no one likes very much, and these were much better! Next time I'll add some salt and perhaps garlic. Yum!
These potatoes are wonderful. I made a HUGE bowlful to serve family-style with beef stew...they should be called Cecile's VANISHING Creamy Mashed Potatoes...because that's what happened to them! And I had hoped for some leftovers to make potato patties for this morning's breakfast...maybe I'll make some more, just for me!... Grammy Bummy
This was a very tasty way to make mashed potatoes, very creamy. Will do this again.
this is the best way to cook potatoes. i use the broth to cook rice in. my wife begs for the rice when the rice is cooked in the broth
A nice added flavor to regular mashed potatoes. Next time, I will add some crushed garlic to the water to add another hint of flavor.
Nurse Di, these spuds are amazing! Cooking them in the chicken broth not only provided added flavor, but they took on a lovely golden color! Yesterday I took a break from my diet and was craving mashed potatoes! Served these next to some roast chicken and steamed broccoli. Your MIL's potatoes rock!