Spectacular Mash Potatoes and Homemade Chicken Broth

Spectacular Mash Potatoes and Homemade Chicken Broth

These potatoes will not disappoint! If you love potatoes like my Joe, who can eat plateful after plateful, these are a must try.

1 5-pound bag yukon gold potatoes, cut into 1 inch cubes
1 stem fresh rosemary
4 cups chicken broth, homemade (see recipe that follows)
1 cup sour cream
1 package cream cheese
1 stick real butter
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Chicken Broth
1 chicken, left over roasted bird and all
1 apple, quartered
1 onion, quartered
4 garlic cloves, smashed
1 tablespoon peppercorns
2 bay leaves
2 carrots, quartered long sticks
Water to cover all

Directions: Start by making the chicken broth.  Assemble ingredients in a dutch oven or a roaster and cook over night at the lowest setting.  Remove the bird (when cool pick the meat for other use), apple, onion, garlic, peppercorns, bay leaves and carrots.  Broth will be a golden brown color.  Pour hot broth into clean quart jars.  Process in a treasure canner at 10 pounds pressure for 20 mintues.  You will use this broth for so many things (soup, potatoes, rice, sauces) you will never want to through a bird out without making broth.

Potatoes: Combine potatoes, rosemary, and broth bring to a boil and simmer for 20 minutes.  Drain potatoes and add sour cream, cream cheese, salt and pepper.  You can also add crumbled bacon, fresh herbs like chives/parsley/oregano, and any cheese.