5 large potatoes
2 garlic cloves, peeled and thinly sliced
1/4-1/2 cup chicken broth
2 TBSP minced fresh chives
Scrub and quarter potatoes; place in a large saucepan and cover with water. Add enough salt until the water tastes a little salty, and then add garlic. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender; drain. In the bowl of a mixer, mix on a low speed with a flat paddle until smooth, about 1 minute. Add chicken broth and chives, and beat on a medium speed until all broth is absorbed, about 30 seconds. Scrape bowl with spatula and exchange flat beater for a wire whip. Whip on high for 2-3 minutes.
I admit I’m not a huge fan of mashed potatoes. I like them and eat them, but they are never my favorite part of a meal because they seem so bland. I’ve experimented adding a few different things to my potatoes to make them a little more flavorful and really like this recipe. The broth adds more flavor than the traditional recipe of adding milk. I also love the light hint of garlic and chives mixed in with the potatoes- these really are good.