created: 2008-10-08 19:28:18
servings: 8-10 (10cups)
A family favorite on the Holidays.
5 pounds Yukon Gold Potatoes 3-1/2 cups Chicken Broth. 6 oz. Cream Cheese mixed with 1 cup Sour cream Salt and Pepper 2 Tbl. chopped fresh chives !) Rinse potatoes, peel and cut into 1 to 2 inch chunks. In a 5 to 6 quart pan, combine potatoes and broth. cover and bring to boil on high heat. Simmer until potatoes are tender enough to mash very easily. about 25 minutes. Drain potatoes in a colander over a bowl. !!!! SAVE BROTH....!!! Add sour cream and cream cheese. Mix with an electric mixer, mash potatoes until smooth. Using the reserved broth to make potatoes as creamy as you like. (potatoes will stiffen as they sit, so add a bit more broth then you think necessary and save extra for soup) Add salt and pepper to taste. Scoop potatoes into a shallow 3 qt. casserole. About 15 minutes before serving, adjust oven racks and put potatoes in oven at 475 degrees to brown lightly. Serve sprinkled with chives.