Sour Cream Mashed Potatoes

Ingredients

• 3 pounds Yukon gold potatoes (peeled if desired***)
• 2 cups chicken broth
• 2 Tablespoons kosher salt
• 1 1/2 cups milk
• 6 Tablespoons butter (unsalted )
• 1/2 cup sour cream
• 1/2 teaspoon black pepper
• Chives (for topping)

Instructions

1. 1

   Cut the 3 pounds Yukon gold potatoes into 1-inch cubes and place them in a large pot with the 2 cups chicken broth. Add enough water to cover the potatoes and add 2 Tablespoons kosher 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.

2. 2

   Meanwhile, heat the 1 1/2 cups milk and 6 Tablespoons butter in a small saucepan, until the butter is melted. Keep warm.

3. 3

   As soon as the potatoes are tender, drain them in a colander.

4. 4

   Place hot potatoes in mixing bowl and mix until smooth, about 1 minute.

5. 5

   Slowly add in milk/butter mixture and 1/2 cup sour cream and 1/2 teaspoon black pepper.

6. 6

   Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.

7. 7

   Switch to whipping attachment and beat for about 1 minute, or until fluffy.

8. 8

   Serve warm topped with extra butter (if desired) and chopped chives.