Ingredients
2 lg. potatoes, Chopped into marble sized pieces
1/2 lg. onion, chopped
1 small can chicken broth
3 cloves garlic
1 TBL butter
1 tsp. salt
1/2 tsp. black ground pepper
1/2 CU whole milk (Don’t use skim for this recipe – it won’t work)
1/4 C. shredded sharp cheddar cheese (for garnish)
1 TBL chopped fresh chives (for garnish)
1 TBL container sour cream (for garnish)
additional shredded cheddar cheese (for garnish)
Cooked bacon (for garnish)
Directions
- Bring salted water to rolling boil
- Reduce to simmer and add potatoes
- Cook 8-10 minutes or until tender
- Add onions and garlic about half way through
- Drain potato and onion mixture
- Mash mixture using hand masher or use a ricer
- Moved mixture into blender and add broth – Pulse only. Do not over process.
- – WARNING – Keep blender body vented or the mixture will cover your ceiling
- Add more if necessary to blend, but keep it thick
- Put into heat-resistant bowl
- Add toppings and serve
