Provided by Campbell's Kitchen
Heat the broth and potatoes in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
Mash the potatoes with 1 1/4 cups broth and black pepper. Add additional broth, if needed, until the potatoes are the desired consistency.
This recipe has been added to the following public cookbooks:
Pat's Recipes,
Patty's Cookbook,
Mashed Potato Variations,
Learning To Cook,
Cooking with Nana
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | Em4bern
11/25/08 10:53 PM | GRAHAM KERR'S SECRETYOU CAN STILL KEEP IT SKINNY BY ADDING A LITTLE KNUDSEN LITE SOUR CREAM AND A TEENSY, TEENSY, TEENSY BIT OF SESAME OIL. THE OIL SUBSTITUES FOR BUTTER FLAVOR. TRY IT. IT'S REALLY GOOD. BUT WHEN I SAY "TEENSY" I MEAN "TEENSY". |
| ★ ★ ★ ★ ★ | MCRinaldi
11/18/08 07:46 PM | Soooo GoodI made these over the weekend but, I changed things up and added a head of cauliflower |
| ★ ★ ★ ★ ☆ | Erynn
11/10/08 02:44 PM | Hmmm?This sounds really good, I need to try it soon! |
| ★ ★ ★ ★ ★ | BrownEyesMone
12/05/07 07:37 PM | Smooth mashed!potatoes are so good! |
1 - 4 of 4 Reviews
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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