Ultra-Creamy Mashed PotatoesUltra-Creamy Mashed Potatoes
Ultra-Creamy Mashed Potatoes
Ultra-Creamy Mashed Potatoes
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Recipe - Crystal
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Ultra-Creamy Mashed Potatoes
Prep Time10 Minutes
Servings6
Cook Time20 Minutes
Ingredients
2 cups Swanson® Chicken Broth
2-1/2 pounds Yukon Gold potatoes or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
1/2 cup light cream or half-and-half
2 tablespoons butter
Directions
  1. Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil; then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
  2. Drain the potatoes, reserving the broth.
  3. Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth – see ingredient note). Season with salt and freshly ground black pepper. 

Tip: For Ultimate Mashed Potatoes, stir 1/2 cup sour cream, 3 slices cooked and crumbled bacon (reserve some to sprinkle on top) and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you’re mashing the potatoes and adding back the reserved broth, you may need more or less broth depending on the type of potatoes you used. More waxy potatoes, like red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like a russet. The type of potato used will also affect the texture of the finished mashed potatoes. Gold or russet potatoes result in fluffier, creamier mashed potatoes.

10 minutes
Prep Time
20 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 cups Swanson® Chicken Broth
Swanson® 100% Natural Chicken Broth
Swanson® 100% Natural Chicken Broth, 32 Ounce
$1.99 was $3.49$0.06/oz
2-1/2 pounds Yukon Gold potatoes or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
Fresh Yellow Potato
Fresh Yellow Potato, 0.25 Pound
$1.79/lb$1.79/lb
1/2 cup light cream or half-and-half
Essential Everyday Half & Half
Essential Everyday Half & Half, 1 Pint
$1.99$1.99/pt
2 tablespoons butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$2.99 each
$4.49 was $4.49$1.12 each
With My Cub Rewards

Directions

  1. Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil; then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
  2. Drain the potatoes, reserving the broth.
  3. Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth – see ingredient note). Season with salt and freshly ground black pepper. 

Tip: For Ultimate Mashed Potatoes, stir 1/2 cup sour cream, 3 slices cooked and crumbled bacon (reserve some to sprinkle on top) and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you’re mashing the potatoes and adding back the reserved broth, you may need more or less broth depending on the type of potatoes you used. More waxy potatoes, like red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like a russet. The type of potato used will also affect the texture of the finished mashed potatoes. Gold or russet potatoes result in fluffier, creamier mashed potatoes.