2/3 cup no-salt, fat-free chicken or vegetable broth
2 tablespoons fresh rosemary, chopped
6 large baking potatoes, preferably russet, peeled and cut into
1/3 cup fat-free sour cream, at room temperature, or
1/3 cup fat-free evaporated milk
2 teaspoons Dijon mustard
1/2 teaspoon salt
Sweet paprika or freshly ground black pepper, to taste
1. Place the broth and rosemary in a small saucepan set over high
heat. Bring the mixture to a simmer, cover, remove from heat,
and set aside.
2. Place the potatoes in a large saucepan and cover with cool water
to a depth of 2 inches. Bring to a boil over high heat. Partially
cover, reduce the heat to medium-low, and simmer until potatoes
are tender, about 15 minutes. Drain.
3. Place the potatoes in a large bowl and mash with a potato
masher or an electric mixer at medium speed. Beat in the rosemary
and broth mixture, then beat in the sour cream or evaporated
milk, mustard, and salt. Spoon into a medium bowl and
garnish with the paprika or ground black pepper before serving.