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1 bag baby red potatoes, washed and drained
1-32 oz. carton organic chicken stock
1-7 oz. can chopped green chilies
2 TBS. organic salted butter
1/4 cup fat free milk
2 TBS. fresh Parmesan cheese, grated
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
Chopped Parsley for garnish
In a large pot over high heat, cook potatoes in chicken stock with garlic powder and lemon pepper. potatoes are ready when fork tender. Drain potatoes and place potatoes in a large bowl. Add butter, green chilies, and milk. Mash until smooth. Add grated cheese and top with fresh chopped parsley. Serve warm.