Post by chief_cook2 on Mar 26, 2003 21:41:57 GMT -6
4 lrg potatoes (Idaho or russet)
1 c chicken broth, canned
salt to taste
ground black pepper
2 T freshly chopped chives
3 T sour cream
Peel the potatoes and cut them in half. Place them in a pot and
cover with cold water. Bring to a boil over high heat and simmer
until the potatoes are tender when pricked with a fork, about 30
minutes depending on the size of the potatoes. Drain. Bring the
stock to a boil, and turn down to a simmer. Mash the potatoes
with a potato masher or fork, or use a food mill. Slowly add the
stock until the desired consistency is reached. Adjust the salt
and pepper to taste. Fold in the sour cream and chives. Makes 6
servings.