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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.

Campbell's Kitchen DECEMBER 2008

  • Yield: 6 servings

Ingredients

  • 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

Preparation

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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Ultra Creamy Mashed Potatoes recipe

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