- 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
- Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
- Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
- Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
- For an interesting twist: 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.