Ultra Creamy Mashed Potatoes

By KSmitherman

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.

Ingredients

• 3 1/2 cups Swanson® Chicken Broth
• 5 large potatoes
• 1/2 cup light cream
• 2 tablespoons butter
• Generous dash ground black pepper
• 1 can (14.5 ounces) Campbell's® Turkey Gravy

Details

Servings 2
Preparation time 15mins
Cooking time 35mins
Adapted from campbellkitchen.com

Preparation

Step 1

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, heated according to package 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 the potatoes well in a colander, reserving the broth.

reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.  Serve with the gravy.

Flavor Variation:

for Ultimate Mashed Potatoes, stir

large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 1/2 cups) for the potatoes.  Makes 5 servings.

Absolutely OUTSTANDING!!! I added extra butter and a little extra cresm to adjust it to my taste, and I also added fresh chives. I swear I will NEVER make them any other way! It is amazing what chicken broth can actually do! Um!Um! YUMMY!! :)

Heather H.

The "ultimate" recipe at the bottom is a family favorite! We also add a few tablespoons of cream cheese and put in a casserole dish. Sprinkle with cheese and bake at 350 for 20 minutes. It's WONDERFUL!!!!

Makes:

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