Total Calories: 342
Yield: 22 (1/2-cup) servings
In a large saucepan or Dutch oven, place hash browns and chicken broth. Cover and heat on high until it comes to a full boil. Remove pan from heat and let sit, covered, for 5 minutes. Drain potatoes and discard chicken broth. Place potatoes back into pan and stir in butter- flavored sprinkles and milk until well mixed.
In food processor, whip half of potato mixture at a time for 3–4 minutes and place into a large serving bowl. These may seem too runny, but they will thicken as they sit for a minute. Cover bowl with plastic wrap and wrap bowl in a large bath towel to keep warm until dinner is served.
This Whipped Mashed Potatoes recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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