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Rosemary Potatoes
4 small red potatoes, diced into 1 inch cubes
¾ cup organic low-sodium chicken stock
½ sprig of rosemary, very finely chopped
2 tsp. olive oil
Dash of pepper
In a medium pan, sauté potatoes with olive oil and rosemary on medium-low heat until beginning to brown. Add chicken stock, pepper and let simmer for 15 minutes or until potatoes are fork tender.
Pop into a blender and whirl away until smooth. Add more chicken stock for extra creaminess or rice cereal to dense up.
