“This 'most requested' side dish starts with fresh potatoes simmered in Swanson® Broth, mashed and richened with butter and cream.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
- Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
- Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
- 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.
Share It
Reviews (112)
Rate This Recipe
"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 fami..." See morely 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!!!"
Zearisia
"Best mashed potatoes ever. Used sour cream in place of the light cream, and added a splash of milk...." See more"
Jillian
"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 ..." See morecream 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
