The Best Mashed Potatoes

I love mashed potatoes especially when they’re full of butter, cream, and sometimes cream cheese (my aunt’s specialty), that’s why when I found out I had to limit my dairy intake, I had to create these and we all love them! Hope you do too! Inspired by Lexis Clean Kitchen and Eat Live Run

• 4 medium potatoes
• 6 cups chicken broth (or more to cover potatoes)
• 2-3 teaspoons garlic
• 1 sprig fresh rosemary, finely chopped
• 2 tablespoons olive oil (or butter if you prefer)
• Salt and pepper to taste

1. Wash/scrub, peel potatoes
2. Cover with chicken broth and boil until fork tender (roughly 20 min depending on size)
3. With electric blender (I prefer no lumps), blend potatoes, slowly add in 3/4-1 cup broth (or more if needed), garlic, olive oil, and salt and pepper
4. Add more chicken broth if needed for desired consistency