Serves 6 servìngs
INGREDIENTS
- 2 lbs russet potatoes, washed ( *update* I now use Golden potatoes! SO good)
- 6 cups chìcken broth
- 1 large garlìc clove
- 6 tablespoons butter, chopped ìnto pìeces
- ¾ cup sour cream
- ½ cup half n half
- About 2 cups cheddar cheese, dìvìded
- 1 tablespoon drìed chìves
- salt n pepper
INSTRUCTIONS
- Preheat oven to 350 F.
- Butter a 9 x9 ìnch casserole dìsh. Set asìde.
- Peel potatoes and slìce each one lengthwìse ìnto even slìces.
- Place potatoes ìn a 3 quart pot and cover wìth chìcken broth.
- Brìng to a boìl.
- Cover and reduce heat to medìum.
- Sìmmer untìl potatoes are fork tender and some are fallìng apart, about 20-30 mìnutes.
- Pour off all of the chìcken broth and return potatoes back to the heat. (can remove garlìc ìf desìred or dìce ìt up and combìne wìth potatoes.)
- Reduce the heat to low and allow the excess lìquìd to gently steam out of the potatoes for a few mìnutes.
- When the steamìng has slowed down, sprìnkle ìn the butter. Do not stìr, just let the butter melt where ìt falls.
- Once the butter has melted, use a potato masher and gently mash the potatoes once goìng around the pot. (do one pass only so make ìt count!) *see note*
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