A simple, dairy-free mashed potato recipe that stays light and fluffy thanks to chicken broth and a gentle mashing technique.

Ingredients

• 4 medium to large Russet or Yukon Gold potatoes
• 1–2 cups chicken broth (adjust for desired consistency)
• Pinch of garlic powder
• Salt and pepper to taste
• Chives for garnish (optional)

Instructions

1. Peel the potatoes if you prefer; otherwise scrub them well under running water.
2. Cut the potatoes into roughly 1/2-inch pieces. You should have about 4 cups of chopped potatoes.
3. Place the potatoes in a large pot or Dutch oven and cover with cold water by about an inch. Bring to a boil over high heat.
4. Once boiling, reduce the heat to medium so they simmer gently. Stir occasionally.
5. Cook about 20 minutes, until the potatoes are tender and easily pierced with a fork.
6. Drain the potatoes and transfer them to a medium glass or plastic bowl.
7. Add a pinch of garlic powder and about 1 cup of chicken broth.
8. Using a hand mixer, start on low for a minute, then increase speed briefly to fully break up any lumps.
9. The potatoes should be smooth but not watery. Add more chicken broth a little at a time until you reach the desired consistency, then mix gently.
10. Season with salt and pepper to taste. Be cautious with salt if your broth is salty.
11. Garnish with chives if you like, and serve warm.