[DRAFT]
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 6 Servings
Ingredients
3½ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
5 large potatoes (about 2½ pounds), peeled and cut into 1-inch pieces (about 7½ cups)
½ cup light cream
2 tablespoons butter
Generous dash ground black pepper
Directions
- 1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
- 2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
- 3. Mash the potatoes with ¼ cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
