Place potatoes in a pot and add enough water to cover them completely. Bring to a boil then turn down to low and let potatoes continue to cook for 12-14 minutes or until a fork can easily poke through.
Drain and set aside.
Microwave heavy cream and chicken broth for 15 seconds.
Add butter, heavy cream, broth, and sour cream to potatoes. Use a hand mixer to combine all ingredients until smooth. Be careful to not over mix.