* about 4 large Russet Potatoes (2lbs)
* 4 tbsp fat free cream cheese (2oz – 60g)
* 1/2 cup (4oz) fat free low sodium chicken broth
* Pinch of Kosher Salt & Pepper to taste
Peel and cut the potatoes. Add them to a large pot filled with water (covering the potatoes by at least an inch) and cook over high heat until the potatoes are tender when forked. Note: time will depend on how small you cut the potatoes.
Drain the water.
Add cream cheese, broth and a pinch of salt & pepper. Beat on high until desired consistently. For “husband smooth” about 5 minutes.