Place the potatoes in a large pot.

Cover the potatoes with the chicken broth.

Cover the potatoes andbring it to a boil for about 30 minutes or until soft.

Drain out the broth but save some to thin out the potatoes if needed.

To make the cream, mix half n half, sour cream and butter in a saucepan until it warms up (DO NOT BOIL!!!).

Mash the potatoes with either a fork or a whisk.

Add in the cream mixture little by little, stirring the potatoes after each addition.

Use the additional broth and half n half to make the consistency exactly the way you prefer it.

Add in the seasoning if you like it more tastier.