Shelly's Recipe

HERBED MASHED POTATOES

Category: Potatoes

3 large potatoes (Idaho or russet)
About 2/3 cup Basic Chicken Stockor low-sodium canned
salt and pepper, to taste
1/4 cup freshly chopped herbs (thyme, chives, sage or parsley)
2 tbsp low-fat sour cream

Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain. Bring the stock to a boil, and turn down to a simmer.

Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached. Adjust the salt and pepper to taste. Fold in the sour cream and herbs. Serves 4