Okay, I am going, to be honest, I always made potatoes from the box... Until I met Josh, well, until I met his grandmother. She schooled me in the ways of making great smashed, mashed, and loaded potatoes! This was over 10 years ago and the recipe has evolved since then. **This recipe usually serves 2-4 people**
132oz Carton of Chicken Broth
3Russet Potatoes Peeled and cubed
1/4CupCheddar Cheeseor your favorite
Salt and Pepper to taste
Pour broth into a medium-sized soup pan. Place peeled and cubed potatoes in the broth. Bring to a boil.
Reduce heat to a simmer and let cook until potatoes are completely soft.
Keep the potatoes in the pan (if you use a colander just add them back to the pan) and add butter. Mash potatoes until smooth.
Add milk, sour cream, and garlic. Mix until incorporated.