Source: Midwest Living

Gallery

Recipe Summary test

total:
1 hr
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub potatoes with a brush. Pat dry with paper towels. Prick potatoes thoroughly with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender.* Cool potatoes. Scoop out into a bowl, discarding skins. Mash potatoes.

    Advertisement
  • In a large saucepan, melt butter. Stir in flour and pepper until smooth. Add mashed potatoes; stir in chicken broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

  • Stir in whipping cream, sour cream, and chives or green onion tops. Heat through, but don't boil. (For a thinner consistency, stir in a little additional chicken broth.) Makes 6 to 8 side-dish servings.

Tips

Double the recipe, if you like.

*To Microcook Potatoes:

Prick potatoes with a fork. On a microwave-safe plate, arrange potatoes, spoke fashion. Microcook, uncovered, on 100 percent power (high) for 10 to 15 minutes or until tender, rearranging and turning potatoes over once. Continue as directed.

Nutrition Facts

389 calories; fat 33g; cholesterol 110mg; saturated fat 19g; carbohydrates 20g; mono fat 10g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 5g; vitamin a 1166.2IU; vitamin c 11.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 744mg; potassium 438mg; calcium 60.6mg; iron 0.9mg.
Advertisement