Easy Mashed Potatoes with Sour Cream

• Gluten free

• Produce

  • 1 Chives
  • 3 lbs Yukon gold potatoes

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Kosher salt

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 1/2 cups Milk
  • 1/2 cup Sour cream

Found on platingsandpairings.com

Description

Directions

• Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
• As soon as the potatoes are tender, drain them in a colander.
• Place hot potatoes in mixing bowl and mix until smooth, about 1 minute.
• Slowly add in milk/butter mixture and sour cream.
• Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.
• Switch to whipping attachment and beat for about 1 minute, or until fluffy.
• Serve warm topped with extra butter (if desired) and chopped chives.