5 large white potatoes
2 cans (14 ounces each) fat free chicken broth
Pepper to taste
Dried parsley or chives, optional
Peel the potatoes and cut into large chunks, making sure they are all about the same size to cook evenly.
Place potatoes in a saucepan and cover with chicken broth. Bring to a boil over medium high heat. Reduce heat, cover and cook until tender, about 10 minutes.
Place colander over a large bowl. Carefully drain potatoes, reserving the broth into the bowl. Or, using a slotted spoon remove potatoes and place in a large bowl, reserve broth.
Add approximately 1 cup of the reserved chicken broth and black pepper to taste to the potatoes. With a mixer blend until smooth, adding small amounts of broth as needed to bring to desired consistency. Stir in about 1/2 teaspoon dried parsley or chives if desired.
For chunkier mashed potatoes use a potato masher instead, adding chicken broth as needed.
Yield 6 servings. Approximately 170 calories and 0 grams fat per serving (3 Weight Watchers points).