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Swanson® Ultimate Mashed Potatoes

Swanson® Ultimate Mashed Potatoes

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Campbell's Kitchen

Potatoes get even better when they're cooked in Swanson® Chicken Broth, then mashed until smooth¬†with just the right amount of¬†light cream, sour cream, chives, butter, bacon and black pepper.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet


  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, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.
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This was pretty good. I didn't have light cream so I just 1/8 cup of milk. The milk was starting to over power the sour cream so I just kept it at 1/8 of a cup. I had to add about 1/4 a teaspoon of salt. Also, after I combined all the ingredients a let the flavors meld together on the stove top for 10min on a really low setting. After that it tasted good.


I made this last night and it was great. I had company and they didn't leave anything in the bowl...all gone. I did leave out the bacon simply because we don't like it, but otherwise followed the recipes exactly. Thanks for the post.


Made these last night and they were great! I followed the recipe exactly and my only compliant is that they were a little runny... I prefer really thick, creamy potatoes so next time I will use a little less broth and cream. I also added a large handful of cheese just because we LOVE cheese! I will definately make these again!