Ingredients
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chicken broth (or use enough broth to cover potatoes, or use half water and broth) or water (or use enough broth to cover potatoes, or use half water and broth)
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7 large russet potatoes (peeled and leave whole, do not cut)
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1/2 cup half-and-half cream (can use milk)
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1/3 cup sour cream (can use more)
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1/2 cup butter, cubed
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salt (to taste)
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1 egg (can use 2 eggs)
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fresh ground pepper (optional and to taste)
Instructions
- Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil.
- Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl.
- Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks.
- Add in the eggs and continue to mash or mix until fluffy.
- Season with salt and pepper to taste.