From member ...If you don't want to bake the potatoes early, be prepared from start to finish for this to take anywhere from 2 to 2 ½ hours. I like to bake the potatoes EARLY like 3 and let them cool 20 minutes to start the second part. I recommend making larger batches of this. It is great for leftovers.
BMOS Note: The number of portions yielded from this recipe will depend upon the size of the potatoes used.
½ cup nsa chicken broth (you may actually use less depending on the size of your potatoes)
¼ cup onion flakes
2 tablespoons minced fresh garlic
Wash the potatoes well. Be sure to pierce the skin with a fork in different places (It helps reduce the cooking time.) Bake in the oven at 425º till the potatoes are soft and you can easily pierce them with a fork. Take out and let cool somewhat. (It's not necessary to let them cool if you can handle them when they're hot!) Peel the potatoes and place them in a bowl. You'll want to use a fork to mash them up. Add the onion flakes and the garlic. Mix well. Now with your mixer whip up the potatoes. Slowly add the broth and pepper if you like. You want them to look the normal consistency of mashed potatoes. SOOOOO GOOD!
You can lower the amounts of garlic and onion in this if you don't like it to taste as strong. I personally love this meal. The smell is incredible.
Compatible with Body Type:
Morning Snack C-E
Afternoon Snack B-C-D
This Recipe Contains: Carb A, Free Food