Swanson® Ultra Creamy Mashed Potatoes

63 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“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.” - by Campbell's Kitchen

Ingredients

3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper

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Metric US

Original recipe yields 6 servings

Directions

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 broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

Nutrition

Amount Per Serving (6 total)

Calories
316 cal
16%

Fat
8.3 g
13%

Carbs
55.1 g
18%

Based on a 2,000 calorie diet

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Reviews (63)

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Jillian

Nov. 8, 2012

"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 th..." See moree 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!"

Spicymama29

Jun. 30, 2009

"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 ho..." See moret 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)"

LWS777

Dec. 31, 2008

"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 c..." See morean 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."

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