5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tbsp. butter
Generous dash ground black pepper
1/2 cup sour cream,
3 slices bacon, cooked and crumbled (reserve some for garnish), 1/4 cup chopped fresh chives
How to make it
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.