Keeping the skins on the potatoes streamlines the recipe and retains nutrients.
2 1/2 pounds Yukon gold potatoes, diced with skins on
2 bay leaves (optional)
3 tablespoons butter
Salt and pepper to taste
Put potatoes and bay leaves in a large pot. Add enough cold water to cover the potatoes by an inch. Bring to a boil, reduce heat and simmer until the potatoes are tender enough to pierce with a fork.
Drain the potatoes, discard the bay leaves and return the potatoes to the pot. Add the butter and begin to smash with a potato masher. Add the bone broth and continue smashing & stirring the potatoes until they reach the desired consistency (you may need to add more bone broth). Serve.
Recipe created by Renee Cornett, Chef and Owner Prairie Plate Restaurant, Waverly, Nebraska