Garlic Chive Mashed Potatoes

3 1/2 lbs. russet potatoes (about 5 large), peeled and quartered
1/8 tsp. paprika
3 garlic cloves, peeled
2 Tbsp. minced chives
1 1/2 c. (12 oz) fat-free sour cream
1 c. reduced-sodium chicken broth, warmed
1 tsp. salt
1/4 tsp. pepper

Place potatoes, garlic and paprika in large saucepan or Dutch oven; cover with water. Bring to boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Drain. In large mixing bowl, beat potatoes and garlic. Add sour cream, broth, chives, salt and pepper. Beat until smooth. Makes 10 servings.

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