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Buttery Mashed Potatoes


1 Large potato, cubed
2 Chicken bouillon cubes
2 Teaspoons Butter Blast
2 Tablespoons low fat milk
Olive Oil
Chive or green onions

Wash, peel and cube potato.
Place in a medium-sized saucepan and cover with water. 
Add bouillon cubes and bring to boil. 
Reduce heat and cook until tender (about 10-15 minutes). 
Drain, return potatoes to pan and sprinkle with 2 tsp. (or to taste) of Butter Blast.
Add milk and mash to desired consistency. 
For extra richness, add a little olive oil. 
Top with freshly-chopped chives or green onions.

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