The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until smooth and creamy, with just the right amount of butter and cream to make a ho...
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. Do not drain.
Mash the potato mixture with the cream and butter. Season to taste.
2 cups Swanson® Chicken Broth
2.5 pounds Yukon Gold potato, peeled and cut into 1-inch pieces (about 6 cups)
0.5 cup light cream or half and half
2 tablespoons butter
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