Skinny Garlic Mashed Potatoes

Servings: 8

2-1/2 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces (peeled Russet potatoes may be substituted)
8 cloves garlic, smashed,peeled and quartered
1 cup low-sodium chicken broth
2 tablespoons olive oil (may substitute butter)
1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper

Place the potatoes and garlic in a steamer basket fitted over a large pot of water. Bring the water to a boil, cover and steam until the potatoes are very tender, approximately 15 minutes.
Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, and then add the oil, salt, pepper, and broth. Mash until smooth, or leave some chunks if you prefer. (You may warm the broth first, but I find that the potatoes retain sufficient heat when room temperature broth is used.)