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Mashed Potatoes

Mashed Potatoes (Sarah's recipe)


Yukon gold potatoes (8 medium), peeled, cut into 1-inch pieces
Garlic, minced or pressed (2-3 cloves)
1/2 cup low-sodium chicken broth, warmed
1/2 cup sour cream
Chopped fresh chives (optional, for garnish)
Freshly ground black pepper


Place potatoes in a steamer basket fitted over a large pot of boiling water.  Cover and steam for about 15 minutes, or until potatoes are tender. Meanwhile, put chicken broth in a saucepan over low heat to warm (do not cook). Put the garlic in the broth to infuse.

Remove potatoes. Rice potatoes with a potato ricer into a large bowl. Work quickly to rice them so that they’re still hot when you add the next ingredients.

[If you don’t have a ricer, you can just coarsely mash the potatoes with a fork or masher, but never put them in a mixer, and don’t overwork them. If you choose to make “smashed” potatoes, it’s better to leave the skin on instead of peeling them].

Add the warmed chicken broth slowly while folding over (stirring) the potatoes with a spoon. Stir in the sour cream. Season with salt and pepper, to taste. Top with fresh chives for garnish (optional).

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