Combine broth and potatoes in a 3-qt. saucepan. Bring to a boil over high heat; cover and cook on high for 10 minutes or until potatoes are tender.
Recipe
Author
Campbell's
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Description
Campbell’s has perfected creamy, extra-flavorful mashed potatoes by cooking the potatoes in chicken broth. Not only are these decadent mashed potatoes an essential holiday side dish, but they’re great any day of the week.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Recipe Ingredients | ||
| 2 c. Swanson Chicken Broth | ||
| 2 ½ lbs. Yukon Gold Potatoes or Russet Potatoes, peeled and cut into 1-in. pieces (about 6 c.) | ||
| ½ c. Hy-Vee Light Cream or Half-and-Half | ||
| 2 tbsp. Hy-Vee Butter | ||
| Hy-Vee Salt, to taste | ||
| Freshly Ground Black Pepper, to taste | ||
| Optional Ingredients | ||
| ½ c. Hy-Vee Sour Cream | ||
| 3 slice(s) Bacon, cooked and crumbled, divided | ||
| ¼ c. Fresh Chives, chopped | ||
Things To Grab
- 3-qt. Saucepan
- Strainer, to drain potatoes
- Potato Masher
Directions
Drain potatoes, reserving the broth.
Using a potato masher, mash potatoes with cream, butter, and 1/2 c. reserved broth. Season with salt and freshly ground black pepper.
Hyvee Culinary Expert Tip
If preparing this recipe with another type of potato, use more or less reserved broth to reach desired consistency. Waxier potatoes, like red or sweet potatoes, absorb less liquid during cooking than starchier potatoes, like russet potatoes. The type of potato used will affect the final recipe texture — using Yukon Gold or russet potatoes will result in a fluffier, creamier dish.
Optional Step: Stir in sour cream, bacon, and fresh chives. Sprinkle with additional bacon on top.