Provided by Campbell's Kitchen
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. Drain, reserving the broth.
Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
This recipe has been added to the following public cookbooks:
JANET COOKIN SWAG,
Pattis Cookbook,
GREAT RECEIPES,
Campbell's Thanksgiving Collection,
Easter Collection
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | SkiDivOrgn
05/29/08 04:52 PM | excellentexcellent, made for a large crowd, added the sour cream, had bacon and chives on the side |
| ★ ☆ ☆ ☆ ☆ | Tadyer2336
01/22/08 08:56 PM | ULTRA creamed Chicken flavored potato'schicken ? IIIICCCCCKKKKKK ! |
| ★ ☆ ☆ ☆ ☆ | Veasey93
12/16/07 02:35 PM | Ultra Cream Potatoes RecipeThis sounds like a good recipes. I am going to try it. |
1 - 3 of 3 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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