10 small (B-size) yellow potatoes, peeled and quartered
2 cups chicken broth
1½ cups water
1 garlic clove, minced
½ cup sour cream
¾ cup (1½ sticks) butter
Put the potatoes in a large pot. Add the chicken broth and water and bring to a boil. Cook 15-20 minutes until potatoes are fork-tender. Drain most of liquid but leave a little in pan to mash potatoes. Coarsely mash potatoes.
Add garlic, butter and sour cream and mash to desired consistency. To make this creamier, add additional sour cream or milk to taste.
Serves four to six.