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Ingredients
- 3-1/2 cups chicken broth
- 5 large potatoes, cut into 1-inch pieces (about 7-1/2 cups)
- 1/2 cup light cream
- 2 tbsps butter
- generous dash ground black pepper
Details
Servings 6
Preparation
Step 1
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 of the broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
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