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Classic Mashed Potatoes & Gravy

  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people
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Rich, savory gravy takes these creamy mashed potatoes to the next level. The potatoes are cooked in chicken broth for extra flavor, then mashed until smooth with butter and cream for a comforting, homestyle side that’s perfect for any meal. The turkey gravy is made with real turkey stock and seasoned with herbs and spices for that familiar homemade flavor. Pour the warm, savory gravy over the mashed potatoes to make an irresistible side that’s right at home on your holiday table or alongside everyday favorites like steak, chicken, or pork chops.

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Ingredients

  • 2 cups Swanson® Chicken Broth
  • 2 1/2 pounds Yukon Gold potato or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
  • 1 can (10.5 ounces) Campbell’s® Turkey Gravy or Beef Gravy or Chicken Gravy
  • 2/3 cup light cream or half and half
  • 6 tablespoons butter, softened
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Instructions

  • Tips

    • Flavor Variation: For Ultimate Mashed Potatoes, stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some to sprinkle on top), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
    • Easy Substitution: For Ultra Creamy Sweet Potatoes, substitute 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 1/2 cups) for the potatoes.  Makes 5 servings.
    • Ingredient Note: A medium-sized Yukon Gold weighs a little less than 8 ounces, so you'd need about 6 medium-sized Yukon Gold potatoes for this recipe.
    • Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes.  When you're mashing the potatoes and adding back the reserved broth, you may need more or less depending on the type of potatoes you used. More waxy potatoes, like red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like russet.  The type of potato used will also affect the texture of the finished mashed potatoes.  Gold or russet potatoes result in fluffier, creamier mashed potatoes.
    • Make Ahead: Prep this recipe ahead to save time on the day you plan to serve it!  Prepare as directed and cool completely.  You can reheat in the oven or in the microwave.  If using the oven, spoon the potato mixture into a casserole or baking dish.  If using the microwave, spoon into a microwavable bowl.  Cover and refrigerate up to 24 hours.  To bake, heat the oven to 350°F.  Bake, covered for 25 minutes or until hot.  To microwave, heat, covered, on HIGH for 2 minutes or until hot.  You can stir in an additional 1 tablespoon cream or melted butter after heating, if desired.
    • Leftover reserved broth can be used when reheating leftover mashed potatoes or stuffing, or stirred into gravy or soup.  Use within 3 days or freeze for later.

  • Step 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.

  • Step 2

    Meanwhile, warm gravy according to package directions.

  • Step 3

    Drain the potatoes, reserving the broth.

  • Step 4

    Mash the potatoes with the cream and butter.  If needed, add some of the reserved broth until the potatoes reach desired consistency.  Season with salt and freshly ground black pepper.

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