2 pounds baking potatoes
3/4-1 cup lowfat chicken broth
1 cup frozen chopped spinach, thawed
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1 tablespoon fresh chopped basil
1/8 teaspoon pinch of black pepper
Peel and cube potatoes; place in large sauce pan, cover with water and bring to a boil. Simmer until tender, about 20 minutes. Drain the water and place the potatoes on stove over medium heat.
Mash potatoes using hand mixer or potato masher. Add broth slowly until desired consistency is reached. Add the rest of the ingredients, stir well and reheat. Serve hot.