SERVINGS
Serves: 6
INGREDIENTS
· 3 1/2 cup Chicken Broth
· 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
· 1/2 cup light cream
· 1/2 cup sour cream
· 1/4 cup chopped fresh chives
· 2 tablespoon butter
· 3 slices bacon, cooked and crumbled (reserve some for garnish)
· Generous dash ground black pepper
DIRECTIONS
- Heat thebroth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
- Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
- Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency.Garnish with the remaining bacon.
COMMENTS
