The secret to making mashed potatoes extra-flavorful is cooking them in Swanson® Chicken Broth. They're mashed until smooth and creamy, with just the right amount of butter and cream to make a homestyle potato side everyone will enjoy. These creamy mashed potatoes are an essential holiday side dish, but they're great any day- we love them as a side with steak or chicken.
Ingredients
- ½ pounds Yukon Gold potatoes, peeled and: 2 piece (cut into 1-inch cubes)
- Swanson® Chicken Broth: 2 cups
- half and half: 0.5 cup
- butter: 2 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place potatoes and Swanson® Chicken Broth 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.
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Drain the potatoes, reserving the broth.
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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.
