As I mentioned, I recently married and there is a cultural difference between me and my husband. We are both Americans, but I am of German decent, and he is of Filipino decent. He did not know what the term “comfort food” meant.
Being of German decent, I am all too familiar with that term. Growing up, I would eat mashed potatoes with bread, kinda of like the Polish Pierogie. The starchier the better. Anyway, in this recipe, I am using less butter and substituting low-sodium chicken broth for the milk.
6 medium potatoes, diced
1 T. butter
1 garlic clove, pressed
2/3 c. low sodium chicken broth
1 t. dried parsley
Salt and Pepper to taste
I have discovered a line of freeze dried herbs made by a company called Litehouse. They are the closest in taste to fresh herbs, and they are so convenient. Having high blood pressure, I try to use as little salt as I can without making the food taste too bland. This is why I have turned to herbs and spices to add flavor to my foods.
So, for this recipe, I started by peeling and dicing the potatoes. I cooked them in water for about 20 minutes, drained them and set them aside.
In the same pot, I added the butter, sauteed the pressed garlic and added the parsley.
I added the potatoes, chicken broth, salt, and pepper, and mashed the potatoes with a hand masher. I don’t mind lumps, and John ate 2/3 of it!