1 1/4 lbs. yukon gold potatoes (about 4 med.) unpeeled and cut into 1" pieces
1/4 c. low sodium chicken broth, warmed
1/4 c. reduced-fat sour cream
1 1/2 T. chopped fresh chives
salt and freshly ground pepper to taste
Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12-15 min.
Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pper and serve.
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