Ingredients
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2 cups Swanson ® Chicken Broth or Organic Chicken Broth or 100% Natural 33% Less Sodium Chicken Broth
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2 1/2 lbs Yukon Gold potatoes or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
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1/2 cup light cream or half and half
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2 tbsp butter
Steps
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.
Comments
Recipe Sponsored by Swanson's®