Mashed Potatoes

6-8 cups of Potatoes, diced (I prefer the skins on)
1 onion, diced
2 tbs fresh rosemary, off the stems
Veggie Broth
Water

In a large pan or crockpot, fill with potatoes, onion, and rosemary. Add enough broth and water to just not quite cover the potatoes and onion.

Cook on medium-high heat, covered for about 20 minutes, until potatoes are easy to spear with a fork.

Drain liquid. Can save for gravy, or to add liquid as you mash potatoes.

Add
1/2 - 1 cup of milk
1/2 - 1 cup of drained liquid
1/2 cup Butter

Mash with either masher or blender to desired consistency.

Print Recipe Here