Recipe by Swanson®
"The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until perfectly smooth and creamy, with just the right amount of butter and cream to make a savory side everyone will enjoy."
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Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
Yukon Gold potatoes, peeled and cut into 1-inch pieces
Great recipe for "ultra creamy" mashed potatoes! It's straight forward and just plain delicious. The perfect mashed potato to accompnay your favorite gravy! I always heat up my milk (light cream)in the microwave for a bit before adding it to the potatoes. This is a great base for add-in's to change it up. You just can't go wrong with this classic recipe for comfort food!
wall paper paste oh yummy
To help those who end up with wall paper paste, I cut my potatoes in thin slices or small pieces and rinse them in a collander BEFORE boiling. This technique will get rid of much of the starch that can make glue out of your potatoes. ALSO putting them through a hand held food mill OR a potato ricer makes quite a difference.
I use SALTED butter, and add extra salt and instead of pepper I use Mrs. Dash which will really add some pep to the dish. I usually Taste the potatoes up to 4 times, adding seasoning until they are just right.
These potatoes are probably the best I've ever made - and the only way I'll make them from here on out. My suggestion for the glue factor is to NOT put cold butter/whipping cream into your steaming hot potatoes. That along with over mixing will certainly cause them to "seize" up. I melt my butter in my cream and after it comes to a simmer I add it in. Thanks for the recipe! YUM!! (oh, and I added some salt as I used the reduced sodium chicken broth)
I made these potatoes for Thanksgiving this year and they were the best mashed potatoes I have ever had! My daughter said, "if I could taste a cloud, I know this is what it would taste like." I used Yukon Gold potatoes. AFter draining the chicken broth, I used my electric mixer until potatoes were smooth. Then added warmed half and half, melted butter and approximately 1/2 cup of the reserved broth. I added salt and pepper to taste and....PERFECTION. I would give this recipe 10 stars if I could. Best mashed potatoes ever! :-)
YUM! Any potatoe is a friend of mine,,this dish is a GOOD FRIEND! We love it,just add some crated cheddar cheese on top!Gotta sneak calcium in.
This is a fine recipe - a couple of tips to avoid gluey potatoes, bring the broth and potatoes almost to a boil, reduce heat and just simmer until tender. Do not over mix them or you develop the potato starch and your potatoes turn gummy. I put the butter and cream in with the hot potatoes, cover and allow the butter to melt. Mash with a hand masher - add some reserved broth and finish stirring and mashing. If you don't have cream milk works just as well and saves you a few calories.
I loooove this potatoes! They're absolutely heavenly! The only thing was that I found 'light cream' hard to find, so I ended up using whipping cream. Delicious! I also recommend adding a dash of garlic powder, and a tablespoon salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Ultra Creamy Mashed Potatoes from Swanson(R)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 72
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