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Nov 18, 2009

Ultra Creamy Mashed Potatoes

3 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)

1/2 cup light cream

2 tablespoon butter

Generous dash ground black pepper

1 can (14.5 ounces) Campbell's® Turkey Gravy

1.Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2.Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3.Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy.
4.Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

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