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Ultra Creamy Mashed Potatoes

Ultra Creamy Mashed Potatoes

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Campbell's Kitchen

This 'most requested' side dish starts with fresh potatoes simmered in Swanson® Broth, mashed and richened with butter and cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



  1. Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
  2. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
  3. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
  4. For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.
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Made these for thanksgiving dinner and they were a huge hit. I used the sour cream option instead of the regular cream. Everyone raved about the flavour in them. We have a lot of people in our family on a low carb diet and they all had second helpings of the potatoes. I also made these ahead of time and let them sit in the slow cooker to keep warm until dinner was ready...worked out great made for a less hectic kitchen!!!


Best mashed potatoes ever. Used sour cream in place of the light cream, and added a splash of milk.


There's nothing like creamy mashed potatoes! It's comfort food at its best. I never tried it with chicken broth before, I usually just did the traditional milk and butter stuff with maybe some sour cream mixed in to make them even creamier. This was a nice alternative. I used a bit more butter, half and half instead of cream, and added a bit of garlic powder.