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 home-style potato side everyone will enjoy. See Recipe Tips for make ahead instructions.
cost per recipe: $8.54
The price is determined by the national average.
cups Swanson® Chicken Broth or
Swanson® Organic Chicken Broth or
Swanson® Natural Goodness® Chicken Broth
pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 6 cups)
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. Do not drain. Mash the potato mixture with the cream and butter. Season to taste.
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. Do not drain.
Mash the potato mixture with the cream and butter. Season to taste.
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.
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.
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.
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!! :)