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Ultra Creamy Mashed Potatoes

Ultra Creamy Mashed Potatoes
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people

The secret to making mashed 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.  These creamy mashed potatoes are an essential holiday side dish, but they're great any day- we love them as a side with steak or chicken. For a loaded potato version of this recipe, try Ultimate Mashed Potatoes.  Or, for extraordinary baked potatoes, try our Cheesy Hasselback Potato Gratin.

Ingredients

  • 2 cups Swanson® Chicken Broth or Organic Chicken Broth or Natural Goodness® 33% Less Sodium Chicken Broth
  • 2 1/2 pounds Yukon Gold potato or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
  • 1/2 cup light cream or half and half
  • 2 tablespoons butter

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.

  • 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

    Drain the potatoes, reserving the broth.

  • Step 3

    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).  Season with salt and freshly ground black pepper.

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Made With

Calories 226
Total Fat 10 g
Sat. Fat 6.3 g
Trans Fat 0 g
Cholesterol 32 mg
Sodium 354 mg
Total Carb 30 g
Dietary Fiber 4 g
Sugar 3 g
Added Sugars 0 g
Protein 3 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 6 %DV
Potassium 17 %DV
Calories 226
Total Fat 10 g
Sat. Fat 6.3 g
Trans Fat 0 g
Cholesterol 32 mg
Sodium 250 mg
Total Carb 30 g
Dietary Fiber 4 g
Sugar 0 g
Added Sugars 0 g
Protein 3 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 6 %DV
Potassium 17 %DV
Calories 227
Total Fat 10 g
Sat. Fat 6.3 g
Trans Fat 0 g
Cholesterol 32 mg
Sodium 257 mg
Total Carb 30 g
Dietary Fiber 4 g
Sugar 0 g
Added Sugars 0 g
Protein 4 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 6 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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