4.0
(40)
Your folders
Your folders
Export 5 ingredients for grocery delivery
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.
Your folders
epicurious.com
3.7
(6)
Your folders
whiskitrealgud.com
5.0
(27)
25 minutes
Your folders
foodnetwork.com
4.7
(124)
20 minutes
Your folders
thekitchn.com
Your folders
grandbaby-cakes.com
5.0
(6)
20 minutes
Your folders
everyday-delicious.com
15 minutes
Your folders
tasteofhome.com
5.0
(4)
30 minutes
Your folders
thepioneerwoman.com
5.0
(1)
Your folders
rhubarbarians.com
5.0
(1)
20 minutes
Your folders
katiescucina.com
5.0
(1)
20 minutes
Your folders
fodmapeveryday.com
3.8
(4)
20 minutes
Your folders
cooking.nytimes.com
4.0
(398)
Your folders
cooking.nytimes.com
5.0
(243)
Your folders
food.com
5.0
(27)
1 hours
Your folders
yummly.com
4.7
(9)
Your folders
divascancook.com
4.9
(16)
60 minutes
Your folders
delish.com
5.0
(4)
Your folders
thesaltymarshmallow.com
5.0
(134)
20 minutes
Your folders
southernbite.com
5.0
(1)
15 minutes