Potato bread/buns

2 potatoes
chicken broth
parsley, onion powder, garlic powder, pepper, salt

Heat oven to 425

Remove skin from potatoes (I used russet but any type will work) and boil or bake. They need to be cooked and soft. Place cooked potatoes in bowl, add seasonings that you prefer, then slowly add broth and mash. It won't take much broth, about 1/4 cup but start out with a little and add more as needed. You want the potatoes to become workable but not runny. Place a piece of parchment paper on top of a baking sheet. Scoop out about 1/2 cup of potatoes and make two round patties out of it. They should be about 1/4 inch thick. You can flatten them directly on the parchment paper. This should make about 6 patties. Bake for about 20 minutes at 425*F carefully flipping half way through. They are done when they are browned. These are a good option for buns or bread and are only about 50 calories for two patties. They are sort of like having a tortilla!