Serves

4

Prep time 15 minutes

Cook time 20 minutes

Ingredients

2  lb. russet potatoes, peeled and cut into 1- to 2-inch pieces (about 5 medium)

2 tsp. minced garlic (2 large cloves)

1 1/4 cups College Inn® Chicken Broth

3 Tbsp. unsalted butter

1/2 cup sour cream, optional

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 Tbsp. chopped parsley, optional

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Directions

  1. Put the potatoes and garlic in a large, heavy-bottomed saucepan or Dutch oven and add broth. Bring to a full boil over high heat. Reduce heat to medium; cover and cook 15 minutes, stirring once, until potatoes are fork-tender. DO NOT DRAIN.

  2. Mash potatoes until smooth, then stir in butter, sour cream, salt and pepper. Adjust consistency of potatoes with additional broth, if needed. Garnish with parsley, if desired.

TIP: To double the recipe, double all ingredients and increase the cooking time by 5 minutes (20 minutes total).

Variation:
Prepare recipe as directed, except:
•    For Creamy Mashed Cauliflower Potatoes, cook 1 lb. potatoes with 1 lb. cauliflower flowerets (about 5 cups, cut into 2-inch pieces) and 1 cup broth with garlic in Step 1. 
•    For Loaded Mashed Potatoes, stir in 1 cup grated white Cheddar, 1/4 cup sliced green onions, and 4 oz. bacon, cooked and crumbed, in Step 2.
•    For Mediterranean Mashed Potatoes, leave out butter and sour cream and stir in 1/4 cup olive oil with salt and pepper in step 2.
•    For Toasted Garlic Mashed Potatoes, start Step 1 by browning 2 Tbsp. thinly sliced garlic in 2 Tbsp olive oil, about 1 minute, before adding the potatoes and broth. Be careful not to burn garlic. Keep the minced garlic in the recipe for a bolder garlic flavor or omit for a more mellow toasted garlic flavor.

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