- 3 1/2 pounds russet potatoes, peeled and quartered
- 3 cloves garlic, peeled
- 1/8 teaspoon paprika
- 1 1/2 cups fat-free sour cream
- 1 cup reduced-sodium chicken broth, warmed
- 2 tablespoons minced chives
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Place the potatoes, garlic and paprika in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minute or until potatoes are tender. Drain. In a large mixing bowl, beat the potatoes and garlic. Add sour cream, broth, chives, salt and pepper; beat until smooth.