5 medium potatoes
1 onion, finely chopped
1 green bell pepper, chopped
1 cup water
1 1/2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried pepper
1 teaspoon dry mustard
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1 teaspoon ground black pepper
Bring a large pot of salted water to a boil. Add potatoes and cook until pretty crisp. Drain, place in a large bowl, and mash.
In a large skillet, heat the onions and bell peppers over medium heat. Add water to skillet, stirring constantly. Sprinkle with Worcestershire sauce, salt, pepper, and dried onion and pepper.
Add chicken broth, chicken broth with 1 tablespoon Worcestershire sauce, 2 tablespoons salt, 4 cloves garlic, paprika, oregano, rosemary, sage, and black pepper. Cover, reduce heat, and simmer 45 minutes.