For a comforting and flavorful side dish, try making rustic mashed potatoes with chicken stock, sour cream, and chives. Start by washing about two pounds of Yukon Gold or Russet potatoes thoroughly—no need to peel them, as the skins add a nice texture and keep things hearty. Place the potatoes in a large pot and pour in two cups of low-sodium chicken stock along with a cup of water, just enough to mostly cover them. Bring everything to a boil, then lower the heat and let the potatoes simmer until they’re fork-tender, about 15 to 20 minutes depending on their size.

Once cooked, drain the potatoes, reserving a bit of the cooking liquid. Return the potatoes to the pot or place them in a large bowl and mash them to your liking. Add three tablespoons of butter and stir until melted. Mix in half a cup of sour cream and, if you prefer a creamier texture, up to a quarter cup of whole milk or cream. If the mash feels too thick, loosen it with a splash of the reserved cooking liquid.

Season the potatoes with salt and pepper to taste, then stir in about two tablespoons of finely chopped fresh chives. For extra depth, you can add a pinch of nutmeg or a little garlic powder—or even roasted garlic if you have it on hand.

Serve the mashed potatoes warm, garnished with more chives or a pat of butter if desired. The chicken stock gives the potatoes a subtle savory note, while the sour cream adds creamy tang and the chives offer a light, oniony freshness. Leaving the skins on keeps things rustic and wholesome, making this dish both satisfying and down-to-earth.