I used baby Dutch yellow potatoes instead of red, which have delicious, delicate thin skin, and a very creamy, smooth texture. I actually boiled the potatoes in chicken broth, which gave a nice flavor. I used a Tbsp. of butter and a Tbsp. of olive oil and salt and pepper (I didn't have parsley on hand). They turned out really tasty, and my company loved them. So easy (no peeling) and much healthier than regular mashed potatoes.

Reviewed On: Jan. 11, 2009