5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper
How to Make It
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
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Enjoyed these mashed potatoes. Still trying to find some mashed potatoes that are super creamy and seasoned well. I made this recipe per the directions. Plan to add sour cream next time as well as a little garlic and bacon.
OMG...these are wonderful! Bar-none the best mashed potatoes I've ever had. I can't decide whether to add the bacon and chives as I have just prepared them for dinner tonight but just plain they are great. I wonder if it would be the same not boiling them in the chicken broth because it seems so wasteful to only use part of it. I may try next time to boil in water and just add the 1/4 cup chicken broth...just to see how it turns out.
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