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Mashed Red Potatoes

Bluejean Corner
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6


  • 2 pounds unpeeled red potatoes cut into 1 inch cubes
  • 5 cups chicken broth
  • 3 cloves of garlic whole
  • ½ cube of butter or 4 tablespoons
  • ½ teaspoon sea salt
  • ½ cup butter milk or heavy cream


  • Bring chicken stock to a boil in a large pot over high heat.
  • Place the cut up potatoes and garlic cloves in boiling chicken broth. Cook until tender, about 20 minutes.
  • Drain the broth from the potatoes (I like to use the drained liquid for a soup. So I save it to be used later). After draining, return them to the pot so that you can mash with potato masher (be sure and leave lumps in them).
  • Add butter, milk and salt. Stir with spoon to blend seasoning. Serve with additional butter and garnish with parsley if you desire.