Ultra Creamy Mashed Potatoes
The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until smooth and creamy, with just the right amount of butter and cream to make a home-style potato side everyone will enjoy. See Recipe Tips for make ahead instructions.
Ingredients
2 cups Swanson® Chicken Broth
2.5 pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 6 cups)
0.5 cup light cream or half and half
2 tablespoons butter
2.5 pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 6 cups)
0.5 cup light cream or half and half
2 tablespoons butter
Instructions
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. Do not drain.
Mash the potato mixture with the cream and butter. Season to taste.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Do not drain.
Mash the potato mixture with the cream and butter. Season to taste.
Ultra Creamy Mashed Potatoes
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The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until smooth and creamy, with just the right amount of butter and cream to make a home-style potato side everyone will enjoy. See Recipe Tips for make ahead instructions.
Instructions
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. Do not drain.Mash the potato mixture with the cream and butter. Season to taste.
Ingredients
2 cups Swanson® Chicken Broth2.5 pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 6 cups)0.5 cup light cream or half and half2 tablespoons butter
