Swanson® Ultra Creamy Mashed Potatoes Recipe - Allrecipes.com
Swanson(R) Ultra Creamy Mashed Potatoes Recipe
  • READY IN 35 mins

Swanson® Ultra Creamy Mashed Potatoes

Recipe by  

"Potatoes get even better when they're cooked in Swanson® Chicken Broth, then mashed until smooth and creamy with just the right amount of butter, cream and pepper."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
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Footnotes

  • 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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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2012

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!

 
Most Helpful Critical Review
Dec 24, 2008

wall paper paste oh yummy

 
Jun 30, 2009

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)

 
Dec 31, 2008

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.

 
Dec 17, 2010

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! :-)

 
Dec 24, 2008

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.

 
Nov 01, 2012

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.

 
May 04, 2011

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.

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 614 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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