- 1 pound Yukon Gold potatoes (about 4 medium), peeled, cut into 2-inch pieces
- 1/2 cup (about) canned low-salt chicken broth
- 3 tablespoons sour cream
- Pinch of ground nutmeg
- Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve.