- BOIL potatoes in a large pot of water until very tender, 15 to 20 min. Drain potatoes, then press through a ricer back into pot. Stir in cream, butter and salt until potatoes are warmed through. Season with fresh pepper.
- COMBINE broth with sherry and onion and garlic powders in a measuring cup.
- MELT butter in a medium saucepan over medium-high. Sprinkle with flour. Whisk constantly until mixture turns thick, 1 to 2 min. Reduce heat to low. Gradually whisk in broth mixture, about 1/2 cup at a time, until smooth. Boil, then remove from heat. Serve with mashed potatoes.
Protein 7 g
Carbohydrates 48 g
Fat 34 g
Fibre 3 g
Sodium 920 mg
Excellent source of Vitamin A