Ultra Creamy Mashed Potatoes
- 3 1/2 cups Swanson chicken broth (Regular, Natural Goodness or Certified Organic)
- 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
- 1/2 cup light cream
- 2 tablespoons butter
- generous dash ground black pepper
- 1 (14 1/2 ounce) can campbell's turkey gravy
- Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
- Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
- Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy.
- Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
chicken broth, potatoes, light cream, butter, generous, campbells turkey
Taken from www.food.com/recipe/ultra-creamy-mashed-potatoes-403657 (may not work)