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Extra Creamy Mashed Potatoes

An image of prepared Extra Creamy Mashed Potatoes made wit Swanson® Chicken Broth, potatoes, cream cheese, light cream or half and half and butter.
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people

There are two things you should do differently to make the most flavorful, rich and creamy mashed potatoes: 1) cook the potatoes in Swanson® Chicken Broth and 2) mash with some softened cream cheese.  Cooking the potatoes in broth means that the potatoes absorb the savory seasoned flavor.  Adding softened cream cheese with the butter and cream while the potato mixture is still hot keeps the mashed potatoes smooth and adds a tangy richness to the final dish.  If you never thought to cook your potatoes in broth before, now's the time to try these Extra Creamy Mashed Potatoes - since they're done in 30 minutes you can make them anytime!


  • 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)
  • 8 ounces cream cheese, softened
  • 2/3 cup light cream or half and half
  • 6 tablespoons butter, softened


  • Tips

    • 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.
    • 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

    Heat the broth and potatoes in a 3-quart saucepan over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.

  • Step 2

    Drain the potatoes, reserving the broth.

  • Step 3

    Mash the potatoes with the cream cheese, 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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