One Pot Potatoes:
- Yukon Gold or Red Potatoes (I do (2) per person)
- Chicken Broth
- Italian Blend of Cheeses (Romano, Parm, Asiago, ect...)
Place potatoes in appropriate sized skillet. Salt & Pepper Potatoes. Cover Potatoes about 3/4s with Chicken Broth. Add a dollop of butter and cover with a lid. Cook potatoes on Medium until almost tender (15-20 min). You can stick a fork in them to tell if they are almost done). Remove lid and continue cooking potatoes to let the chicken broth evaporate. Once almost evaporated pop each potato with a ladle or measuring cup to squash them down. Let cook 2-3 minutes and then flip with spatula. Squash potatoes back down in pan and sprinkle desired amount of cheese on top. Turn burner off and put lid back on potatoes so cheese melts.