My favorite Chinese restaurant food has always been chop suey, and after giving it a few tries, I was able to create a dish that tastes remarkably like the chop suey there. Even though there is a lot of chopping, it is worthwhile. It all depends on how rapidly you can chop. With veggie fried rice or honey-garlic spare ribs, it goes well.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 pounds gold potatoes
- 2 cups College Inn® Chicken Broth, warmed
- 3 tablespoons chopped fresh parsley (Optional)
- Salt and pepper, to taste
- Gravy
- Sour cream
- Butter
- Chopped chives
Instructions
- Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
- Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
- Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
- To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, except in Step 1, while potatoes drain, add 2 Tbsp. olive oil or butter and 1 to 2 Tbsp. thinly sliced garlic to empty pan. Cook garlic over medium-low heat, stirring until garlic just starts to brown, about 1 minute. Do not burn.
- May use College Inn(R) Turkey Broth instead of Chicken Broth.
Reviews
tasty