3 1/2 C chicken broth
5 large potatoes peeled and cut
1/2 C sour cream
2 Tbs butter
Heat the brother and potatoes in 3 quart saucepan over medium high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain potatoes well in a colander, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter, and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with the gravy.
CALIFORNIA SPICY CRAB STUFFED AVOCADO
6 months ago