Creamy Mashed Potatoes
- 3 1/2 C. Chicken Broth
- 5 large potatoes, cut into 1 pieces about 7 12 cups
- 1/2 C. light cream
- 2 Tbs. Butter
- Generous dash ground black pepper
Heat broth and potatoes in 3qt. Saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 min. Or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1/4 cup broth, cream, butter and pepper. Add additional broth, if needed, until desired consistency. Serves 6.
TIP Ultimate Mashed Potatoes Stir 1/2 C. sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 C. chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.
Dorothy Hadler, Menasha, WI