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READY IN 35 mins

Swanson® Ultra Creamy Mashed Potatoes

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Read Reviews (63)

"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." — Campbell's Kitchen

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream

2 tablespoons butter
Generous dash ground black pepper

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Directions

Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
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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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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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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!

—Jillian

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Most Helpful Critical Review

Dec 24, 2008

wall paper paste oh yummy

—joejoe

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68 Ratings

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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)

—Spicymama29

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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.

—LWS777

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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! :-)

—Dana

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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.

—kentuckywoman

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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.

—Baking Nana

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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.

—cookingismylife

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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.

Nutritional Information

Swanson(R) Ultra Creamy Mashed Potatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 316
Calories from Fat: 74

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 4.9g 25 %
Cholesterol 26mg 9 %
Sodium 614mg 25 %
** Potassium 1322mg 37 %
Total Carbohydrates 55.1g 18 %
Dietary Fiber 6.8g 27 %
Protein 7.4g 15 %
Sugars 3g
** Vitamin A 5 %
** Vitamin C 101 %
** Calcium 7 %
** Iron 25 %
** Thiamin 28 %
** Niacin 38 %
** Vitamin B6 57 %
** Magnesium 26 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.