When I first heard about this, I was a bit confused, because it’s not really a potato nutrition

at all.

However, I had to share the story with my family.

I’ve seen this recipe and thought, “Wow, this is a great recipe!”

It was very simple, but it did contain a lot of protein and fiber.

We also like to add some carrots, onions, and garlic to it.

I’m so glad I did, because my husband loves it!

I think it will be a new favorite on our Thanksgiving table!

Ingredients 2 cups dried potatoes, washed and cut into 1-inch cubes 1 cup chopped onions 1 tablespoon dried celery seeds 1 tablespoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 cup chicken broth 1/3 cup milk 2 tablespoons honey 1/8 teaspoon garlic powder 1/16 teaspoon pepper Directions Wash and chop the potatoes.

Place the potatoes in a pot of water and cover with water.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove from heat.

Meanwhile, rinse and chop onions.

Put the onion and garlic in a small saucepan over medium heat.

Add water, bring to a rolling boil, and simmer, covered, for 2 minutes.

Add the potatoes and continue to simmer for another 10 minutes.

Transfer the potatoes to a bowl and cover.

Add in the chicken broth, milk, honey, and pepper.

Simmer uncovered for 10 minutes, or until the mixture thickens.

Meanwhile place the sliced potatoes in the slow cooker and pour the mixture into the slow cooker.

Cover and cook on low for 8 hours or on high for 8 to 10 hours.

Notes If you’re using the fresh version, add some salt to taste.

I added a teaspoon of sea salt to mine.

You could also add 1/6 teaspoon of pepper to taste, or 1 teaspoon of garlic powder.

Recipe Notes This recipe is a vegan version, and it will give you the same results.

However the potato flavor can be used for an Indian or Asian version. 3.5.3208