Rosemary Mashed Potatoes
Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.Advertisement
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Stir broth, oil, rosemary and pepper into the potatoes.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
Tip: For this recipe, we like to use chicken-flavored vegetarian broth over regular vegetable broth for its hearty, rich flavor and pale yellow color. Look for “no-chicken” broth in the natural-foods section of well-stocked supermarkets.
2 starch, 1/2 fat