Holiday Mashed Potatoes

• 8 lb. baking potatoes, peeled and cut in eighths
• 1 can (14 1/2 oz.) chicken broth
• 1/2 c. softened butter or margarine
• 1 c. light sour cream
• 1 tsp. poultry seasoning
• paprika
• salt

1. Butter a 9 x 13-inch baking dish, set aside.
2. Combine potatoes, 1 teaspoon salt and water to cover in large Dutch oven. Bring to a boil, reduce heat and simmer until tender, about 17 minutes.
3. Drain.
4. Return potatoes to pot with broth, butter, sour cream, poultry seasoning and two teaspoons of salt.
5. Beat with hand held mixer or potato masher until smooth.
6. Spread potatoes in baking dish and sprinkle with paprika.
7. Cover and refrigerate up to two hours.
8. Bake in preheated 350u0b0 oven until puffed and heated through.
9. Makes 16 cups.
10. A 3/4 cup serving is 165 calories.

baking potatoes, chicken broth, butter, light sour cream, poultry seasoning, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744817 (may not work)