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Swanson® Ultra Creamy Mashed Potatoes

Swanson® Ultra Creamy Mashed Potatoes

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Campbell's Kitchen

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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Nutrition

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

Based on a 2,000 calorie diet

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

Jillian
45

Jillian

11/8/2012

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 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
34

LWS777

12/31/2008

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 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
33

Spicymama29

6/30/2009

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 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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