INGREDIENTS
8
yukon gold potatoes
1 1/4 cups
water
1 tbsp
chicken bouillon
2 tsps
garlic
2 tsps
dried onion flakes
2 tbsps
ghee
1 tbsp
dried parsley
1 tsp
onion powder
1 tsp
dried dill weed
1/2 tsp
ground pepper
1 tsp
pink himalayan salt
1/2 stick
butter
2 tbsps
butter
1 cup