I think I've mentioned this before but here it is again.I will nuke a fairly large russet potato, let it cool, then cut it in half and put one half in the fridge. The other half I mash with a fork and I cut up the skin as well.I then add a little freshly ground pepper and maybe a little rosemary or thyme to some chicken broth which I heat. Put the smushed potato into the broth and nuke that (briefly) to heat up the potato.I may add a spinkle of grated cheese.Almost fat free and still tasty.Christina
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