Garlic Multi-Colored Mashed Potatoes

Put potatoes and all vegetables, except green onions, in a large pot.

Add chicken broth or chicken bouillon to a level about 1 inch higher than the vegetables.

Bring to a steady boil and cook about 15 – 20 minutes. Check potatoes at 12-15 minutes. Should be fork tender, but not too soft.

Drain in colander.

In the hot pot put in butter, some milk and some sour cream.

Add potato/veg mix and mash with a potato masher.

Add green onions, more milk and more sour cream until desired consistency is reached.

Serve immediately, garnished with a dollop of sour cream, butter, and/or more chopped green onions.