Mashed Potatoes

Left with skins and lumpy. Right smooth and no skins.

Mashed Potatoes

Serving Size : 12

Prep time: 30 minutes; cook time: 30 minutes

4 c COLD chicken broth

5 lbs. Yukon gold potatoes, peeled (optional)

and diced finely 

½ c Duke’s mayo

1 c heavy whipping cream 

4 T butter , softened 

garlic powder 

Salt and pepper, to taste

Prep work:

-Peel and finely dice potatoes. {The smaller the potatoes are diced, the less time they will take to cook and the fluffier your potatoes will be..}

• Place potatoes in cold chicken broth in large pot. Bring diced potatoes to a boil. Turn down to medium; cook until done, about 20-25 minutes. Turn off heat.

• Drain potatoes and put back on stove for about 30 seconds; give a quick stir.. Drain again.

• Transfer potatoes to stand mixing bowl with whisk attachment. Mix for about five minutes until fully mashed for smooth, or leave lumpy if you prefer.

• Add in garlic powder, salt, and pepper; mash again.

• Add in mayonnaise and mash again.

• Finally added about half of the heavy, whipping cream and mash again. Once thoroughly incorporated, add remaining whipping cream, a little at a time, until desired consistency is reached. Do not add too much, or it will make your potatoes gummy.

  
  

⭐️Allow broth to cool & pour over dog kibble, so it doesn’t go to waste.