Creamy Mashed Potatoes

• 3 12 cups Swanson chicken broth (Regular, Natural Goodness or Certified Organic)
• 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
• 12 cup light cream
• 2 tablespoons butter
• generous dash ground black pepper

1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2. Reduce the heat to medium.
3. Cover and cook for 10 minutes or until the potatoes are tender.
4. Drain, reserving the broth.
5. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper.
6. Add additional broth, if needed, until desired consistency.

chicken broth, potatoes, light cream, butter, generous

Taken from www.food.com/recipe/creamy-mashed-potatoes-276315 (may not work)