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Step 1.) Place whole potatoes in a pot and cover
with chicken broth.
Step 2.) Cover & bring to a boil. Cook potatoes
for about 30 minutes or until fork tender. The
fork should slide easily into the potato.
Step 3.) When potatoes are tender, drain the broth
and set aside. Save a little broth to use to thin
out your potatoes if needed.
Step 4.) In small saucepan, add half n half,
butter, & sour cream. Heat just until warm. Do not
boil.
Step 5.) While cream sauce is heating mash up the
potatoes. I like to use a whisk!
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Step 6.) When potatoes are mashed add in the cream
mixture a little at a time, stirring after each
addition.
Step 7.) Use the reserved chicken broth and/or
half n half to thin out your potatoes to the
perfect consistency. I like mine thick and creamy
so I usually only add in a few tablespoons of half
n half and chicken broth. I usually add in about
3-4 tablespoons of butter as well.
Step 8.) Now add in a few seasonings. I like to
use paprika, garlic powder, rosemary,
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