Chicken broth adds a savory touch and reduced-fat sour cream adds richness without lots of fat.


  1. Place potatoes in a large heavy pot and cover with cold salted water. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, until tender, 10 to 15 minutes.
  2. Drain the potatoes and return to the pot. Off the heat, mash potatoes, adding enough hot broth to make a smooth puree. Stir in sour cream and season with salt and pepper.
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