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 (about 2 1/2 pounds), peeled and 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 the potatoes well in a colander, reserving the broth.
Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
Flavor Variation: For Ultimate Mashed Potatoes, stir 1/2 cup sour cream, 3 slicesbacon, cooked and crumbled (reserve some to sprinkle on top), and 1/4 cupchopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
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.
Serving Suggestion: These potatoes are delicious served with your favorite Campbell's Gravy.