Loaded Mashed Potatoes

• 6 large russet potatoes, about 2 pounds
• 1 cup baby carrots
• 1/3 cup fresh parsley, torn into small pieces
• 5 crushed garlic cloves
• 2 cup chicken broth
• 1/3 cup white wine
• 4 tbsp salted butter
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 1/4 cup sour cream

1. Peel and clean your russet potatoes.
2. Chop them into medium chunks.
3. Add them to your stock pot.
4. I use a rice cooker.
5. Peel and crush your garlic.
6. Add them on top of potatoes.
7. Top that with parsley then baby carrots.
8. Add your wine then chicken broth.
9. In cooker,close lid, let cook for twenty minutes or until potatoes and carrots are tender.
10. In stock pot, bring to a boil then simmer covered for same time.
11. Just until tender.
12. I keep the cooking liquids when mashing.
13. You can use them too or drain.
14. Also you may leave in garlic or remove.
15. I leave it in.
16. Add your butter, sour cream, salt and pepper.
17. Mash with hand masher or through ricer.
18. See what consistency the mash is.
19. If you need extra creaminess you may add some splashes of heavy cream until desired creaminess and texture is achieved.
20. Serve hot and enjoy!
21. Recipe by taylor68too.

russet potatoes, baby carrots, fresh parsley, garlic, chicken broth, white wine, butter, salt, ground pepper, sour cream

Taken from cookpad.com/us/recipes/365813-loaded-mashed-potatoes (may not work)