The secret to making these potatoes extra-flavorful is cooking them in 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. For more helpful info, see Make the Most of Your Mash. And for a loaded potato version of this recipe, try Ultimate Mashed Potatoes.
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cups Swanson® Chicken Broth or
Swanson® Organic Chicken Broth or
Swanson® Natural Goodness® Chicken Broth
pounds Yukon Gold potato or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
cup light cream or half and half
How to Make It
Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil, thencover and cook (still on high) for 10 minutes or until the potatoes are tender. Drain the potatoes, reserving the broth. 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 below). Season with salt and pepper.
Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil, thencover and cook (still on high) for 10 minutes or until the potatoes are tender.
Drain the potatoes, reserving the broth.
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 below). Season with salt and pepper.
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. A more waxy potato, like Yukon Gold, 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. Russet or Yukon gold result in fluffier, creamier mashed potatoes.
Make Ahead: 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 softened butter after heating, if desired.
These were good and easy to prepare the day before--the only thing, I dumped about a cup of the broth before I mashed them and they were still a little more "runny" than I would have liked. Next time I will remove more.
Absolutely OUTSTANDING!!! I added extra butter and a little extra cresm to adjust it to my taste, and I also added fresh chives. I swear I will NEVER make them any other way! It is amazing what chicken broth can actually do! Um!Um! YUMMY!! :)