Mashed Potatoes

• 8 medium Russet Potatoes or Regular White Potatoes
• tbsp 4-8 Butter
• 1/2 cup half n half (can also use milk)
• 48 oz Swanson Chicken Broth ( enough to cover potatoes to boil them in)
• 2 tbsp Sour Cream

1. Time to wash and cut these potatoes up
2. Place whole potatoes in a pot and cover with chicken broth.Cover & bring to a boil.
3. Cook potatoes for about 30 minutes or until fork tender.
4. The fork should slide easily into the potato.
5. When potatoes are tender, drain the broth and set aside.
6. Save a little broth to use to thin out your potatoes if needed.
7. In small saucepan, add half n half, butter, & sour cream.
8. Heat just until warm.
9. Do not boil.
10. While cream sauce is heating mash up the potatoes.
11. I prefer to use a whisk!When potatoes are mashed add in the cream mixture a little at a time, stirring after each addition.Use the reserved chicken broth and/or half n half to thin out your potatoes to the perfect consistency.
12. I like mine thick and creamy so I usually only add in a few tablespoons of half nhalf and chicken broth.
13. I usually add in about 3-4 tablespoons of butter as well.
14. AGAIN my preference
15. Now add in a few seasonings.
16. I like to use paprika, garlic powder, rosemary, salt & pepper.
17. This seasoning combo taste so good on potatoes to me.
18. Feel free to use what you like!
19. My sister likes Chives and parsley so to herw i add that and she states that it's good as well.
20. Add the seasonings in a little at a time and taste after each addition to make sure it is perfectly seasoned to your liking and Enjoy '

potatoes, butter, n, chicken broth, sour cream

Taken from cookpad.com/us/recipes/353096-mashed-potatoes (may not work)