2 cups Vegetable or Chicken Broth2.5 pounds potato, peeled and cut into 1-inch pieces (about 6 cups)
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Do not drain.Mash the potato mixture. Season to taste.