Recipe - Los Pinos Mashed Potatoes From Loren Martin

1 One half cups chicken broth
One half cup heavy cream
2 tbs butter/margarine
5 servings instant potatoes
1 tbs freezedried chives
1 tbs sour cream
1 tbs cream sherry

Heat chicken broth, cream and butter just to boiling in mediumsized
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 1quart casserole
and bake at 350 degrees F for 15 minutes, or until piping hot.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip