Buttery-tasting Yukon Gold potatoes can now be found in grocery stores and farmers' markets all across the country, but this recipe can certainly be made with russet potatoes instead.
Recipe information
Yield
Serves 2
Ingredients
1 pound Yukon Gold potatoes (about 4 medium), peeled, cut into 2-inch pieces
1/2 cup (about) canned low-salt chicken broth
3 tablespoons sour cream
Pinch of ground nutmeg
Preparation
Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve.
