Name: Fluffy Mashed Potatoes
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Gold potatoes - 4 pounds; College Inn® Chicken Broth, warmed - 2 cups; Chopped fresh parsley (Optional) - 3 tablespoons; Salt and pepper, to taste - 3 tablespoons; Gravy - 3 tablespoons; Sour cream - 3 tablespoons; Butter - 3 tablespoons; Chopped chives - 3 tablespoons

Ingredients for - Fluffy Mashed Potatoes

1. Gold potatoes 4 pounds

2. College Inn® Chicken Broth, warmed 2 cups

3. Chopped fresh parsley (Optional) 3 tablespoons

4. Salt and pepper, to taste 3 tablespoons

5. Gravy 3 tablespoons

6. Sour cream 3 tablespoons

7. Butter 3 tablespoons

8. Chopped chives 3 tablespoons

How to cook deliciously - Fluffy Mashed Potatoes

1 . Stage

Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.

2 . Stage

Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.

3 . Stage

Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.