Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 cups chicken broth 1 tbs freeze-dried chives
1/2 cup heavy cream 1 tbs sour cream
2 tbs butter/margarine 1 tbs cream sherry
5 servings instant potatoes

Heat chicken broth, cream and butter just to boiling in medium-sized
saucepan; remove from heat. Gradually stir in potato granules and
chives. Whip briskly with fork or whisk until fluffy, about 1 minute.
Stir in sour cream and sherry. Spoon into buttered 1-quart casserole
and bake at 350 degrees F for 15 minutes, or until piping hot.

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