From Paulette Vickery's Recipe Collection

LF: MASHED POTATOES

vegetables

2 can chicken broth, (14 1/2 oz)
5 each large potatoes, diced

Place broth and peeled, diced, potatoes in medium sauce pan. Heat to a boil over high heat. Reduce heat to medium. Cover and cook 10 minutes, or until potatoes are tender. Drain, and reserve broth. Mash potatoes with 1 1/4 cups reserved broth. If needed, add additional broth, until potatoes reach desired consistency.

Yield: 6 servings



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