Ultra Creamy Mashed Potatoes

Ingredients

• 3 1/2 cups Swanson Chicken Broth
• 5 large potatoes, but into 1-inch pieces (about 7 1/2 cups)
• 1/2 cup light cream
• 2 tbsp. butter
• Generous dash of ground black pepper

Instructions

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.

Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garish), and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.

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