[DRAFT]
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 Servings |
Ingredients
- 3½ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
- 5 large potatoes (about 2½ pounds), peeled and cut into 1-inch pieces (about 7½ cups)
- ½ cup light cream
- 2 tablespoons butter
- Generous dash ground black pepper
Instructions
- 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 ¼ cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 278 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 36 mg |
| Sodium | 218 mg |