Yield: 4 to 6 servings
Measure | Ingredient |
---|---|
¼ cup | butter |
1¼ pounds | russet potatoes, peeled, cut into 1; /2-inch pieces |
1 cup | onion, chopped |
2 \N | cloves garlic, finely chopped |
¼ cup | water |
2 teaspoons | chopped fresh rosemary or 1 teaspoo; n dried rosemary |
1 teaspoon | maggi® instant chicken bouillon, in; stant beef bo |
¼ teaspoon | salt |
⅛ teaspoon | ground black pepper |
MELT butter in large, heavy saucepan over medium heat. Stir in potatoes, onion, garlic, water, rosemary, bouillon, salt and pepper. Bring mixture to a boil. Reduce heat to low; cook covered, stirring occasionally, for 20 to 25 minutes or until potatoes are tender.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000