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Potato Roma


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  • 1 1/4 lbs russet potatoes
  • 2 c chicken broth
  • 1/2 c water
  • 2 cloves garlic peeled
  • 1/4 2% milk, warmed
  • 2 T butter
  • 1/8 t dried basil
  • salt to taste
  • pepper optional


Preparation time 5mins
Cooking time 40mins


Step 1

Peel and quarter the potatoes. In a large saucepan combine potatoes,broth, water and garlic. Bring to a boil, then reduce heat, cover, and simmer until potatoes are very soft when pierced, about 30 min. Drain garlic and potatoes, reserving 1/4 c broth. Mash potatoes with butter, basil, milk, and 1/4 c reserved broth. Season with salt and pepper.


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