Lemon-basil mashed potatoes
1¼ pound(s), red variety, scrubbed and halved
Reduced-sodium chicken broth
½ cup(s), warmed
2 Tbsp, fresh, chopped
1 Tbsp, grated
Lemon juice canned or bottled
- Put the potatoes in a medium saucepan and add enough water to cover; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes; drain.
- Return the potatoes to the saucepan. Add the broth, butter, salt, and pepper. Mash until the potatoes are smooth. Stir in the basil and lemon zest and juice. Yields 3/4 cup per serving.