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.
Ultra Creamy Mashed Potatoes
The secret to making these potatoes extra-flavorful is cooking them in chicken broth. Then they're mashed until perfectly smooth and creamy with just the right amount of butter, cream and pepper.
- 3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- 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
- 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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