The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until perfectly smooth and creamy, with just the right amount of butter and cream to make a savory side everyone will enjoy.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.

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  • Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.

  • Mash the potatoes with the reserved broth, the cream and butter. Season to taste.

Recipe Tips:

Flavor Variation: For Ultimate Mashed Potatoes, stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some to sprinkle on top), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

Easy Substitution: For Ultra Creamy Sweet Potatoes, substitute 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 1/2 cups) for the potatoes. Makes 5 servings.

Serving Suggestion: These potatoes are delicious served with your favorite Campbell's(R) Gravy.

Nutrition Facts

173 calories; 8 g total fat; 25 mg cholesterol; 363 mg sodium. 23 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2012
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! Read More
(51)

Most helpful critical review

Rating: 2 stars
12/24/2008
wall paper paste oh yummy Read More
(9)
88 Ratings
  • 5 star values: 50
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
11/08/2012
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! Read More
(51)
Rating: 5 stars
11/08/2012
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! Read More
(51)
Rating: 4 stars
12/31/2008
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. Read More
(51)
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Rating: 5 stars
06/30/2009
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) Read More
(43)
Rating: 5 stars
12/17/2010
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!:-) Read More
(21)
Rating: 5 stars
11/01/2012
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. Read More
(9)
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Rating: 5 stars
12/24/2008
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. Read More
(9)
Rating: 2 stars
12/24/2008
wall paper paste oh yummy Read More
(9)
Rating: 4 stars
11/23/2010
Boiling the potatoes in broth adds an unbelievable amount of flavor to mashed potatoes! Adding the reserved broth just makes them better. I gave this only four stars because I like it better with half & half or heavy cream but this is an excellent start to a great recipe! Read More
(8)
Rating: 4 stars
11/06/2012
These make an excellent starter base. These are much different than the mashed potatoes I usually make. I had never boiled the potatoes in broth before. This does add a bit of flavor however I hated having to toss most of the broth afterwards. The only thing I did differently was to add some salt because they were a little bit bland for our liking. I would definitely make these again and add garlic or other seasonings. Oh and if your potatoes are "wallpaper paste" you're doing something wrong like OVERMIXING! I also don't get the "got cold very fast" comment by another reviewer. That's the recipe's fault? Read More
(7)