Savory, Skin on Mashed Potatoes

I love me some mashed potatoes and this is one of my favorite ways to prepare them. I almost always leave the skin on my mashed potatoes, but you can obviously peel them if that is what you prefer. 

2 lbs russet potatoes, washed and diced 

1-2 cups of vegetable broth (you can use chicken too) 

1/4 cup butter 

1/2 cup 2% milk 

garlic salt (the kind with the parsley in it preferably), onion powder, and pepper to taste 

1. Bring a pot of salted water and vegetable broth to a boil. Add the potatoes and cook until tender, about 15-20 minutes depending on big you cut them.

2. Drain the potatoes and transfer to a big bowl. Add the butter and start to mash the potatoes until they start to become smooth and then add the milk and keep mushing until they get to your desired texture. Once it's the texture you prefer, stir in the garlic salt, onion powder, and pepper. 

3. Done!