Ingredients
2 lbs. Baby Yukon gold or red bliss potatoes
2 Tbsp. Olive oil
1Tbsp. Butter
2 cups Chicken broth
1 sprig fresh rosemary
1-2 Tbsp chives
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Stand ribs upright — fit more racks in smoker or grill
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Stand ribs upright — fit more racks in smoker or grill
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Trim any eyes or damaged areas from potatoes and wash well in cold water. Arrange in a single layer in a 10" non-stick skillet. Add broth, oil, rosemary and salt. Bring to as boil, reduce heat to medium. Cover pan but leave lid ajar, and boil until potatoes are tender when priked with a fork, about20 minutes. The liquid should still come halfway up the potatoes, and it it doesn't, add more broth or water until it does. Remove pan from heat, and using a measuring cup, press gently on each potato until it cracks open. Set the pan over med-high heat and cook uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently flip potatoes and cook until brown on other side. Remove potatoes from heat and let rest 5 minutes. Sprinkle with chives.