Festive Potato Medley

• 1 (900 ml) boxcampbell's ready-to-serve chicken broth (regular or 25% less salt)
• 3 cups yukon gold potatoes, peeled, and cut into 1-inch pieces
• 2 cups sweet potatoes, peeled and cut into 1-inch pieces
• 2 cups red potatoes, unpeeled, and cut into 1-inch pieces
• 12 cup sour cream, light
• 2 tablespoons butter or 2 tablespoons margarine
• generous dash ground black pepper

1. Heat broth and potatoes to a boil over medium-high heat in 3-quart saucepan.
2. Reduce heat to medium.
3. Cover and cook for 10 minutes or until potatoes are tender.
4. Drain, reserving broth.
5. Mash potatoes, with 1/4 cup broth, sour cream, butter and black pepper.
6. Add additional broth if needed, until desired consistency.

gold potatoes, sweet potatoes, red potatoes, sour cream, butter, generous

Taken from www.food.com/recipe/festive-potato-medley-374825 (may not work)