Recipe by Campbell's Kitchen
"This 'most requested' side dish starts with fresh potatoes simmered in Swanson® Broth, mashed and richened with butter and cream."
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3 1/2 cups
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
potatoes, cut into 1-inch pieces
Generous dash ground black pepper
Made these for thanksgiving dinner and they were a huge hit. I used the sour cream option instead of the regular cream. Everyone raved about the flavour in them. We have a lot of people in our family on a low carb diet and they all had second helpings of the potatoes. I also made these ahead of time and let them sit in the slow cooker to keep warm until dinner was ready...worked out great made for a less hectic kitchen!!!
Doubled the recipe and it didn't come out right. Used sour cream and milk instead of the light cream (like many suggested). We had to add a lot of butter and garlic to salvage it...it ended up being ok.
Best mashed potatoes ever. Used sour cream in place of the light cream, and added a splash of milk.
There's nothing like creamy mashed potatoes! It's comfort food at its best. I never tried it with chicken broth before, I usually just did the traditional milk and butter stuff with maybe some sour cream mixed in to make them even creamier. This was a nice alternative. I used a bit more butter, half and half instead of cream, and added a bit of garlic powder.
I make these almost every Thanksgiving, only using sour cream in place of the heavy cream.
Everyone always wants to know how I make them, but I'll never tell. ;)
these were good! great using the broth instead of water, i used 1 8 oz pack of cream cheese instead of the cream, and a lot more butter (but i love butter)
but they were creamy and smooth! yum!
This is the best mashed potato recipe on this site that I've made so far! I didn't have light cream so I used a quarter cup of milk plus a few tablespoons of sour cream and a few tablespoons of cream cheese. Definitely good!
I added cream cheese to them. Good! I never would have thought of that.
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