Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

I should start off with a confession – mashed potatoes has always been one of the dishes I couldn’t make. I’d end up with lumpy, bland potato mush instead of the creamy potatoey goodness that mashed potatoes should be. Thanks to Ellie Krieger, I can now make flavorful mashed potatoes! I’ve made this recipe a couple times now, usually throwing in a little extra salt, pepper and chives to taste. In this photo, I added an extra dollop of sour cream and (accidentally) dumped a bunch of extra chives onto the potatoes. Try it – it’s good. 🙂

Mashed Potatoes

Adapted from Ellie Krieger’s The Food You Crave, also on Food Network

Serves 3-4


  • 1 1/4 lb. Yukon Gold potatoes (about 4 medium), washed but unpeeled, and cut into 1-inch chunks
  • 1/4 c. low-sodium chicken broth, warmed
  • 1/4 c. low-fat sour cream
  • 1 1/2 Tbs. chopped fresh chives (I used dried chives)
  • kosher salt and black pepper

Boil potatoes for 10-15 minutes, until potatoes are easily skewered with a fork. Drain and put back in pot.

Add warm chicken broth and mash. Add sour cream, salt and pepper, and chives to taste. Mash/stir a bit more to desired consistency.

Serve hot, maybe with some of Ina’s Meatloaf.

Print Friendly, PDF & Email

Leave a Reply


Books n’ Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Some links on Books n’ Cooks may be affiliate links – links books and kitchen supplies that I love and would recommend. If you click on the link and purchase, I make a very small percentage (at no additional cost to you!) which goes towards maintenance of this blog. Thanks for your support!

Sunday Supper Movement