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3 to 3.25 pounds Idaho Russet potatoes, scrubbed and washed
4 Tablespoons unsalted butter
6 green onions, sliced and divided in half
5 cups low sodium chicken broth
1 cup heavy cream
1/2 cup sour cream
1 cup sharp cheddar, grated (and more for topping)
2 heads of broccoli, florets cut
cooked bacon for topping (optional)
Heat oven to 400 degrees and line a cookie sheet with foil. Place potatoes on cookie sheet and bake for 60 minutes. After baking, allow potatoes to cool for 20 to 30 minutes or cool enough for you to handle. Remove the potato peels and chop into 1 to 1.5 inch cubes.
Melt butter on medium heat in a large heavy bottom French oven, I used my 5.5 quart Le Creuset. Add half of the green onions and cook for 1-2 minutes. Add potatoes and season with salt and pepper. Stir and cook for 4 to 5 minutes.
Add chicken broth and turn heat to high and bring to a boil. After it comes to a boil, turn heat back down to medium or medium low and allow to simmer for about 5 to 6 minutes. Using a potato masher, mash the potatoes in the broth, about 5 to 6 times.