This has become one of our favorite potato recipes! It's a delicious potato side that you can serve with just about anything, and it doesn't need gravy! You can use baby red potatoes with the skins on, or a regular russet potato, peeled. You're going to love these!
6 cups chicken broth
5 lbs red potatoes unpeeled, or russets peeled
5 cloves garlic, whole
1/2 cup butter
4 ounces cream cheese
1/2 cup - 1 cup buttermilk
1 teaspoon salt
5 lbs red potatoes unpeeled, or russets peeled
5 cloves garlic, whole
1/2 cup butter
4 ounces cream cheese
1/2 cup - 1 cup buttermilk
1 teaspoon salt
Bring the chicken broth to a boil in a large pot over high heat.
Meanwhile, cut the potatoes into 1 inch pieces. Place the potatoes and garlic cloves into the boiling chicken broth. Boil until the potatoes are tender, about 15 minutes.
Strain the potatoes and put back into the large pot. Add in butter, cream cheese, and salt. Add the buttermilk. You can add just a 1/2 cup of buttermilk, or up to 1 cup, depending on how you like it. Mash everything together, until well combined. Serve!
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