Source: Campbell’s Kitchen
Yield: 6 servings
- Butter: 2 Tablespoons
- Light cream: 1/2 Cups
- Large potatoes, cut into 1″ cubes: 5 Each
- Chicken broth: 3 1/2 Cups
- Ground black pepper: 2 Pinches
Heat broth and potatoes in 3-qt. saucepan over medium-high heat to a boil.
Reduce heat to medium. Cover and cook for 10 min. or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and pepper. Add additional broth, if needed, until desired consistency.
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 hot mashed potatoes. Sprinkle with remaining bacon.
For an extra kick, add a garlic clove to the simmering potatoes and broth.