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Ultra Creamy Mashed Potatoes from Swanson®

Rated as 4.37 out of 5 Stars

"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

35 m servings 173
Original recipe yields 6 servings

Directions

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  1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
  2. 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.
  3. Mash the potatoes with the reserved broth, the cream and butter. Season to taste.

Footnotes

  • 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® Gravy.

Nutrition Facts


Per Serving: 173 calories; 8 23 3.4 25 363 Full nutrition

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Reviews

Read all reviews 67
  1. 78 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

wall paper paste oh yummy

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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...

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 ...

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 steam...

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." ...

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 th...

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.

wall paper paste oh yummy

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 w...

I loooove this potatoes! They're absolutely heavenly! The only thing was that I found 'light cream' hard to find, so I ended up using whipping cream. Delicious! I also recommend adding a das...