Ingredients:
1/4 cup (1/2 stick) butter or margarine
1 1/4 pounds (about 2 medium) russet potatoes, peeled and cut into 1/2-inch pieces
1 small onion, chopped
2 cloves garlic, finely chopped
1/4 cup warm water
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon MAGGI Instant Chicken Flavor Bouillon, * see substitutions in notes
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
MELT butter in large, heavy-duty saucepan over medium heat. Stir in potatoes, onion, garlic, water, rosemary, bouillon, salt and pepper. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until potatoes are tender.
NOTE: You may substitute 1 teaspoon MAGGI Instant Beef Flavor Bouillon or 1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube for the chicken bouillon.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
25 minutes
Cooling Time: 0 minutes
Servings: 4
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In this recipe:
