Chicken broth replaces cream and butter for a low-fat take on a family favorite.

Difficulty Rating: Easy


  • 2 pounds Russet or Yukon Gold potatoes, peeled and chopped
  • 4 cups chicken broth
  • salt and pepper

Tips & Notes

Instead of flavoring with extra salt, use fresh herbs such as rosemary and thyme.



  1. Put potatoes in a large saucepan with chicken broth and bring to a boil.

  2. Reduce heat to medium and continue to cook until potatoes are tender when pierced with a knife – 15-20 minutes.

  3. Drain potatoes well, reserving broth.

  4. Mash or rice potatoes with ¾ to 1 cup of broth.

  5. Season to taste with salt and pepper.

Nutrition Facts (per serving): Calories – 828, Fat – 6.6g, Dietary Fiber – 12.3g, Protein – 37.8g, Vitamin C – 276%, Calcium – 16%, Iron – 48%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor -

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  1. Sally Woodford says:

    Great recipe! More great recipes can be found at RECIPES