Ingredients
3-1/2 pounds russet potatoes (about 5 large), peeled and quartered3 garlic cloves, peeled1/8 teaspoon paprika1-1/2 cups fat-free sour cream1 cup reduced-sodium chicken broth, warmed2 tablespoons minced chives1 teaspoon salt1/4 teaspoon pepper
Preparation
Place the potatoes, garlic and paprika in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Drain.
In a large bowl, beat the potatoes and garlic. Add sour cream, broth, chives, salt and pepper; beat until smooth.
