Ingredients

  • 2 pounds potatoes (roughly four medium to large spuds)
  • 3 tablespoons butter
  • 1 diced onion
  • 1 teaspoon minced garlic
  • 1 sprig of thyme or rosemary, more for garnish
  • Salt and pepper
  • About 2 cups chicken, turkey or vegetable stock
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      277 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 12 grams protein; 50 milligrams cholesterol; 53 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Cut potatoes into equal-sized chunks.
  2. Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
  3. Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
  4. Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

About 1 hour

Dining and Cooking