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Categories:Viewed: 73 - Published at: 9 years ago
Ingredients
- 8 medium yellow potatoes
- 12 cup vegetable broth
- 13 cup olive oil
- 12 teaspoon seasoning salt
- 12 teaspoon granulated garlic
- 1 pinch black pepper
Method
- Place the potatoes, unpeeled, in a pot and cover them with cold unsalted water.
- They will be much tastier if you cook them without peeling.
- Bring them to a boil, covered, then take the lid off and reduce the heat to medium (or higher so it doesn't stop boiling), and cook for 25-30 minutes or until they are easily pierced with a fork.
- They must still be somewhat firm, as opposed to grainy.
- Drain and place them back into the pot, on the stove, and shake them until they are dry.
- Peel them with a knife.
- Try to take away as little flesh as possible, it's ok if there's a small amount of skin left.
- Put them back in the pot with the rest of the ingredients and mash with a potato masher until you have lumpy puree.
- This puree will be quite heavy and is made to be that way.
