Bub City Bub Potatoes
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Bub City Bub Potatoes
Last updated 6/12/2012 1:11:10 AM. Recipe ID 38599. Report a problem with this recipe.
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      Title: Bub city bub potatoes
 Categories: None
      Yield: 8 Servings
  1 1/2 lb Each: red potatoes, Idaho
           -potatoes, scrubbed
      1    1/2 cups chicken stock or
           -reduced-sodium chicken
           -broth (up to 1)
    1/2 c  (1 stick) unsalted butter
           Salt, freshly ground pepper
           -to taste
  Cut unpeeled potatoes into quarters. Place potatoes in large pan & add
  water to cover. heat to a boil; cook until tender, 20-25 minutes.
  Drain thoroughly & return potatoes to pan. Smash potatoes with potato
  masher or wooden spoon, leaving some lumps intact. Place over low
  heat & gradually mix in chicken stock or broth, adding just enough to
  make fluffy texture. Cut butter into pieces and mix in lightly. Add
  salt & pepper to taste. Serve hot.
  Per serving: Calories: 205, Sodium: 30 mg., Fat: 6 g., Carbs: 35 g.,
  Cholesterol: 15 mg., Protein: 4 g.
  Also in the recipe text: "Lumps & bits of potato peel are part of this
  recipe's charm. Chef Mark Tatschi says you can make them as chunky or
  smooth as you like." 

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Recipe ID 38599 (Apr 03, 2005)

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