Bake 4 good-sized potatoes. Cool and peel. Put about 2 through a potato ricer, add salt,pepper(if can tolerate), garlic to taste. Dice the remaining potato. In saucepan, melt 2 Tbs. butter, add 2 Tbs. flour, and after mixed and thickened (don't let brown), 1 cup cream (pour the cream in all at once). Let cook until thick. Add 1 can chicken stock(IC friendly), potato mixture, diced potatoes and butter. Add sour cream(if can tolerate) and season to taste. (Use milk or more cream if too thick.) (Note: I usually roast a few cloves of garlic to mix in.)