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| 2 x ca. 450 g | Potatoes, (4-6 potatoes) preferably Yukon Gold, peeled and cut into chunks |
| 6 | cloves garlic |
| 1 Teelöffel | Salt, plus more to taste |
| 1/2 Tasse | Nonfat chicken broth, low-sodium, heated (1/2 to 3/4) |
| 2 Esslöffel | Reduced fat sour cream |
| | black pepper freshly ground |
| | Grated nutmeg to taste |
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Place potatoes and garlic in a large saucepan and cover with cold water. Add 1 tsp salt and bring to a boil. Cook, covered, over medium heat until the potatoes are tender, about 10 minutes. Drain the potatoes and return them to the pan. Shake the pan over low heat to dry the potatoes slightly. Remove the pan from the heat.
>Mash the potatoes with a potato masher or a hand-held electric mixer (do not use a food processor). Add enough hot chicken broth to make a smooth puree. Stir in sour cream and season with salt, pepper and nutmeg. (The potatoes can be prepared up to 1 hour ahead and kept warm over a larger pan of barely simmering water.)
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