Recipe - Bub City Bub Potatoes

1 One half pound Each: red potatoes, Idaho
potatoes, scrubbed
1 One half cups chicken stock or
reducedsodium chicken
broth (up to 1)
One half cup (1 stick) unsalted butter
Salt, freshly ground pepper
to taste

Cut unpeeled potatoes into quarters. Place potatoes in large pan & add
water to cover. heat to a boil; cook until tender, 2025 minutes. Drain
thoroughly & return potatoes to pan. Smash potatoes with potato masher or
wooden spoon, leaving some lumps intact. Place over low heat & gradually
mix in chicken stock or broth, adding just enough to make fluffy texture.
Cut butter into pieces and mix in lightly. Add salt & pepper to taste.
Serve hot.

Per serving: Calories: 205, Sodium: 30 mg., Fat: 6 g., Carbs: 35 g.,
Cholesterol: 15 mg., Protein: 4 g.

Also in the recipe text: "Lumps & bits of potato peel are part of this
recipe's charm. Chef Mark Tatschi says you can make them as chunky or
smooth as you like."
Posted to FOODWINE Digest 31 October 96

Date: Thu, 31 Oct 1996 12:58:12 0600

From: "Jennifer C. Kosco" jkosco@UIC.EDU