Swanson® Ultra Creamy Mashed Potatoes

Swanson® Ultra Creamy Mashed Potatoes

63 Reviews 49 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Campbell's Kitchen

“Potatoes get even better when they're cooked in Swanson® Chicken Broth, then mashed until smooth and creamy with just the right amount of butter, cream and pepper.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
  2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
  3. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

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Reviews (63)

Rate This Recipe
Jillian
44

Jillian

Great recipe for "ultra creamy" mashed potatoes! It's straight forward and just plain delicious. The perfect mashed potato to accompnay your favorite gravy! I always heat up my milk (light cream)in the microwave for a bit before adding it to the potatoes. This is a great base for add-in's to change it up. You just can't go wrong with this classic recipe for comfort food!

LWS777
33

LWS777

To help those who end up with wall paper paste, I cut my potatoes in thin slices or small pieces and rinse them in a collander BEFORE boiling. This technique will get rid of much of the starch that can make glue out of your potatoes. ALSO putting them through a hand held food mill OR a potato ricer makes quite a difference. I use SALTED butter, and add extra salt and instead of pepper I use Mrs. Dash which will really add some pep to the dish. I usually Taste the potatoes up to 4 times, adding seasoning until they are just right.

Spicymama29
32

Spicymama29

These potatoes are probably the best I've ever made - and the only way I'll make them from here on out. My suggestion for the glue factor is to NOT put cold butter/whipping cream into your steaming hot potatoes. That along with over mixing will certainly cause them to "seize" up. I melt my butter in my cream and after it comes to a simmer I add it in. Thanks for the recipe! YUM!! (oh, and I added some salt as I used the reduced sodium chicken broth)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 55.1 g
  • 18%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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