Purple Peruvian Smashed Potatoes

1. 1

   Pour 4 inches of water into a large saucepan or soup pot.

2. 2

   Put a steamer basket in the pot and bring the water to a boil.

3. 3

   Put the potatoes into the steamer basket and steam until tender, about 10 minutes.

4. 4

   Remove the steamer basket and pour out the water.

5. 5

   Put the potatoes into the pot, add the broth, and gently warm over low heat.

6. 6

   Add 1/2 teaspoon of salt and the olive oil, then smash with a potato masher.

7. 7

   Stir in the chives, parsley, and a generous pinch of salt and serve right away.

8. 8

   Store in an airtight container in the refrigerator for 3 days.

9. 9

   (per serving)

10. 10

    Calories: 190

11. 11

    Total Fat: 10.7g (1.5g saturated, 7.5g monounsaturated)

12. 12

    Carbohydrates: 24g

13. 13

    Protein: 2g

14. 14

    Fiber: 2g

15. 15

    Sodium: 310mg

* Per serving · 4 servings · Values may vary.