Mashed Potatoes with Hazelnuts Ina Paarman recipe

Serves 2
The secret behind delicious mashed potatoes? Cook the potatoes with our Chicken or Vegetable Stock Powder instead of water!
3-4 medium-large potatoes, peeled and cut into quarters

1 cup (250 ml) water
2 t (10 ml) Ina Paarman’s Chicken Stock Powder
¼ cup (60 ml) full cream milk
½ T (7,5 ml) butter or olive oil
Ina Paarman’s Potato Spice
2 t (30 ml) hazelnuts toasted, remove loose skins and chop roughly
Place the potatoes, water and Stock Powder in a saucepan and cook, with the lid on, for 12-15 minutes until potatoes are completely tender. Reserve ¼ cup of the stock. Mash potatoes.
Add the milk, reserved stock and butter or olive oil to the empty saucepan. Add mashed potatoes. Mix with a wooden spoon until well blended and warmed through. Season to taste with Potato Spice and fold in hazelnuts.
Add 2 T (30 ml) snipped chives in place of hazelnuts.

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