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Ultimate Mashed Potatoes


Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

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Rate this recipe 4.4/5 (28 Votes)


  • 3 1/2 cups Swanson Chicken Broth
  • 5 large potatoes, peeled and cut into 1-inch pieces (about 7 1/2 cups)
  • 1/2 cup light cream
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives
  • 2 tbsp. butter
  • 3 slices bacon cooked and crumbled (reserve some for garnish)
  • Generous dash ground black pepper


Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Heat broth and potatoes in a 3-qt saucepan over medium-high heat to a boil.

Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain the potatoes well in a colander, reserving the broth.

Mash potatoes with 1/4 cup reserved broth, light cream, sour cream, chives, butter, bacon and black pepper. Add additional reserved broth, if needed, until desired consistency. Garnish with remaining bacon.

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