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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.
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 6 servings
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- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 6 servings
Ingredients
3 1/2 cup 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 tablespoon butter
Generous dash ground black pepper
1 can (14.5 ounces) Campbell's Turkey Gravy
Directions
- 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. Serve with the gravy.
- 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.
Cook’s Note
Easy Substitution: For Ultra Creamy Sweet Potatoes, substitute 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 1/2 cups) for the potatoes. Makes 5 servings.
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