Ultra-Creamy Mashed Potatoes

Name: Ultra-Creamy Mashed Potatoes
Yield: 6 servings
Ingredients: 2 cups Swanson® Chicken Broth; 2 ½ lbs. Yukon Gold potatoes or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups); ½ cup light cream or half-and-half; 2 Tbsp butter

The secret to making mashed potatoes extra-flavorful is cooking them in chicken broth. They’re mashed until smooth and creamy, with just the right amount of butter and cream to make a homestyle potato side everyone will enjoy. Sponsor: Campbell's

Servings: 6people

Ingredients

2 cups Swanson® Chicken Broth
2 ½ lbs. Yukon Gold potatoes or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
½ cup light cream or half-and-half
2 Tbsp butter

Instructions

Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil; then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
Drain the potatoes, reserving the broth.
Mash the potatoes with the cream, butter and about ½ cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth – see variations). Season with salt and freshly ground black pepper.

Notes from the Kitchen

Chef's tip
Chef's Tip
For Ultimate Mashed Potatoes, stir ½ cup sour cream, 3 slices cooked and crumbled bacon (reserve some to sprinkle on top) and ¼ cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
Try a swap
Try a Swap
You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you’re mashing the potatoes and adding back the reserved broth, you may need more or less broth depending on the type of potatoes you used. More waxy potatoes, like red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like a russet. The type of potato used will also affect the texture of the finished mashed potatoes. Gold or russet potatoes result in fluffier, creamier mashed potatoes.

Ultra-Creamy Mashed Potatoes

The secret to making mashed potatoes extra-flavorful is cooking them in chicken broth. They’re mashed until smooth and creamy, with just the right amount of butter and cream to make a homestyle potato side everyone will enjoy. Sponsor: Campbell's

Servings: 6people

Ingredients

2 cups Swanson® Chicken Broth
2 ½ lbs. Yukon Gold potatoes or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
½ cup light cream or half-and-half
2 Tbsp butter

Instructions

Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil; then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
Drain the potatoes, reserving the broth.
Mash the potatoes with the cream, butter and about ½ cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth – see variations). Season with salt and freshly ground black pepper.

Notes from the Kitchen

Chef's tip
Chef's Tip
For Ultimate Mashed Potatoes, stir ½ cup sour cream, 3 slices cooked and crumbled bacon (reserve some to sprinkle on top) and ¼ cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
Try a swap
Try a Swap
You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you’re mashing the potatoes and adding back the reserved broth, you may need more or less broth depending on the type of potatoes you used. More waxy potatoes, like red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like a russet. The type of potato used will also affect the texture of the finished mashed potatoes. Gold or russet potatoes result in fluffier, creamier mashed potatoes.

All Recipes

Ultra-Creamy Mashed Potatoes

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Try a Swap

Ultra-Creamy Mashed Potatoes

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Try a Swap