Ingredients
- 1 1/4 pound yukon gold potatoes (4 medium), left unpeeled and cut into 1-inch pieces
- 1/4 cup low-sodium chicken broth, warmed
- 1/4 cup reduced-fat sour cream
- 1 1/2 tablespoon chopped fresh chives
Preparation
Baking Directions:
Place the potatoes in a steamer basket fitted over a large pot of boiling water.
Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.
Drain the potatoes and return them to their pot.
Add the warm broth and coarsely mash.
Stir in the sour cream and chives, season with salt and pepper, and serve.