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Swanson's Ultimate Mashed Potatoes Recipe

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This recipe for Swanson's Ultimate Mashed Potatoes, by , is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Shepherd


2 cans (14 ozs. each) Swanson Chicken Broth
5 large Potatoes, peeled and cut into 1 in. cubes about 7 1/2 cups
1/2 cup light Cream
2 T. Butter
1/8 tsp. black Pepper
1/2 cup Sour Cream
3 slices of Bacon
1/4 cup chopped fresh Chives

Fry bacon and crumble.

Put broth and diced potatoes in large pan and bring to a boil over medium-high heat. Reduce heat to medium; cover and cook potatoes for about 10 minutes. Potatoes should be tender.

Drain potatoes and keep the broth. Add the cream, butter, pepper and 1/4 cup of the reserved broth to the potatoes and mash. Depending upon the consistency that you like, add additional broth if needed.

Stir in sour cream, some of the bacon and the chives into the mashed potatoes. Sprinkle the rest of the bacon over top as a garnish and serve.




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