Step 1

Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 tablespoons of 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.

Step 2

Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.

Step 3

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

Step 4

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

Step 5

Slowly add in milk/butter mixture and sour cream.

Step 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.

Step 7

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

Step 8

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