- 36 ounces chicken broth
- 2 1⁄2 lbs potatoes, peeled and quartered
- 3 cloves garlic, chopped
- 1⁄2 cup nonfat sour cream
- 1⁄4 cup heavy cream
- 1 1⁄2 tablespoons chopped chives
- 1⁄8 cup melted butter
Directions See How It's Made
- bring chicken broth to a boil.
- Add potatoes and cook until tender but still firm, about 15 minutes, drain, reserving broth.
- stir in garlic, cream, and 1 to 2 tbsp broth, mash until creamy.
- Blend in sour cream, chives, and butter.
- Heat through and serve.