Ingredients30 m servings 64 cals
- 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 12-15 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
- Mash the potatoes with a fork with reserved broth and butter to desired consistency. Season to taste.
Per Serving: 64 calories; 4.1 g fat; 6.4 g carbohydrates; 1.1 g protein; 12 mg cholesterol; 350 mg sodium. Full nutrition
ReviewsRead all reviews 4
These are a very simple mashed potato recipe that my family enjoyed. I did peel my potatoes due to a picky eater but other than that the recipe was made as written. I could have used some more c...
Simple mashed potatoes without the cream (that I'm used to adding). I liked the addition of chicken broth which added more flavor. The butter still made it very creamy and went well with the por...
I really liked all the added flavor using the Swanson broth. I used this recipe to go with a shepherds pie meal and it went very well all together. Four stars instead of five though because it t...