1 large baking potato (about 1 pound)
1/2 medium onion, finely chopped
1/2 cup finely chopped celery
2 tablespoons butter
1 (14.5 ounce) can roasted garlic seasoned chicken broth
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 cup low-fat milk
Peel potato. Cut potato in half lengthwise and into 1/4-inch thick sli
ces. Finely chop onion and celery.
Melt butter in a 3-quart saucepan over Medium-High heat. Sautèacute; o
nion and celery 5 minutes, or until onion is tender.
Add potato and broth. Bring to a boil and reduce heat to Medium. Boil
10 to 12 minutes, uncovered, until potato is tender and broth thickens
. Add salt and pepper.
Use a potato masher or fork to mash potatoes. Stir in milk and serve