4 lbs. unpeeled potatoes, white, red or yellow
1/2 stick butter
1 pkg. (8 oz.) cream cheese
1 c. Central Market Organics Free Range Chicken Broth
1 tsp. Borgo de Medici Truffle Salt
* pepper, to taste
Rinse potatoes well and cut into large cubes. Boil in salted water until fork tender.
While potatoes are cooking, heat butter, cream cheese, and chicken broth together in a separate saucepan.
Drain potatoes, mash coarsely and mix in warmed butter broth sauce. Add truffle salt and pepper. Serve warm.
No Nutritional Information Available