mashed potatoes with chicken broth?

[BWVDenise]

Do you boil the potatoes in the chicken broth, or do you add chicken broth after draining, instead of milk?

 

[TheGottis]

In place of milk....

 

[storybookmum]

You can do it either way, actually; it comes out more starchy if you cook them in the broth, though.

I always also add some garlic spice mix, as well. My family has reached the point where they prefer this to the milk (DD and I both have dairy allergies that are newly discovered). I do put a dab of margarine on them before serving (instead of mixing it into the potatoes while cooking). Not very much, it scarcely takes any.

Take care,

Kris

 

[Spinning]

I do it afterwards. But what I find is yummy and easy when I cook my potatoes I add chunks of onion and garlic. I then use a little of the water when I mash the potatoes. Gives it a nice flavor. Plus I add more garlic!
Extra special potatoes....add cream cheese, garlic, salt and pepper and butter. These are great for make ahead mashed potatoes. I do them in the morning and put them in the oven about 1 hour before I want to serve dinner. That way you aren't in the kitchen mashing them!

 

[SoonerKate]

I make mashed potatoes with buttermilk. It sounds strange, but MAN they are good! Low fat but still very rich -- you'd honestly never miss the extra fat.

Straight out of A New Way to Cook:

1 1/4 pounds thin-skinned potatoes, such as Yellow Finns or Yukon Golds, peeled and cut into 2-inch chunks if large
1 1/2 teaspoons kosher salt (I usually wind up using more)
3/4 cup buttermilk, warmed (not hot)
1 tablespoon unsalted butter
Freshly ground black pepper

Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.

Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.

In Advance: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

 

[QuiltTeddy]

I add it in place of milk.

If you want really creamy mashed potatos, add one package cream cheese instead of butter.

 

[TheGottis]

Have you ever tried adding the flavored garlic / onion / chive cream cheese to the potatoes? MAN OH MAN..... yum!

 

[Miniefan]

I always use yukon gold potatoes, and then I mix in some mayo with the butter, salt , pepper and little of milk, it makes it extra creamy.
Kim