Step 1

Preheat oven to 350 F.

Step 2

Butter a 9 x9 inch casserole dish. Set aside.

Step 3

Peel potatoes and slice each one lengthwise into even slices.

Step 4

Place potatoes in a 3 quart pot and cover with chicken broth.

Step 5

Bring to a boil.

Step 6

Cover and reduce heat to medium.

Step 7

Simmer until potatoes are fork tender and some are falling apart, about 20-30 minutes.

Step 8

Pour off all of the chicken broth and return potatoes back to the heat. (can remove garlic if desired or dice it up and combine with potatoes.)

Step 9

Reduce the heat to low and allow the excess liquid to gently steam out of the potatoes for a few minutes.

Step 10

When the steaming has slowed down, sprinkle in the butter. Do not stir, just let the butter melt where it falls.

Step 11

Once the butter has melted, use a potato masher and gently mash the potatoes once going around the pot. (do one pass only so make it count!) *see note*

Step 12

Very gently fold in the sour cream and half n half.

Step 13

Stir about 3/4 cup shredded cheddar cheese and chives just until combined.

Step 14

Taste and season with salt & pepper.

Step 15

Gently mash the potatoes again until all the large lumps are gone and potatoes are smooth.

Step 16

Pour half of the potatoes into the prepared pan and sprinkle with a layer of cheese (about 1/2 cup or more)

Step 17

Top with remaining potatoes and finish with a final layer of cheddar cheese.

Step 18

Cover loosely with foil paper and bake for 20-30 minutes or until cheese is melted.

Step 19

Garnish with fresh chives (optional)

Step 20

Serve immediately.