Ultra Creamy Mashed Potatoes from Swanson Recipe

Great recipe for "ultra creamy" mashed potatoes! It's straight forward and just plain delicious. The perfect mashed potato to accompnay your favorite gravy! I always heat up my milk (light cream)in the microwave for a bit before adding it to the potatoes. This is a great base for add-in's to change it up. You just can't go wrong with this classic recipe for comfort food!

These were delicious! I followed the recipe (though I had to guesstimate the size/number of potatoes as I used white potatoes) and was super pleased w/the results. I didn't cover my boiling potatoes and cooked longer than 10 minutes (until the were about to fall apart when poked w/a fork). I mashed in my KA w/the whisk attachment (thanks, Sanzoe, for teaching me that trick!) and they were fluffy and flavorful. I did add sea salt during mashing, but not nearly as much as I usually do when i boil the potatoes in water.

To help those who end up with wall paper paste, I cut my potatoes in thin slices or small pieces and rinse them in a collander BEFORE boiling. This technique will get rid of much of the starch that can make glue out of your potatoes. ALSO putting them through a hand held food mill OR a potato ricer makes quite a difference. I use SALTED butter, and add extra salt and instead of pepper I use Mrs. Dash which will really add some pep to the dish. I usually Taste the potatoes up to 4 times, adding seasoning until they are just right.

I made these potatoes for Thanksgiving this year and they were the best mashed potatoes I have ever had! My daughter said, "if I could taste a cloud, I know this is what it would taste like." I used Yukon Gold potatoes. AFter draining the chicken broth, I used my electric mixer until potatoes were smooth. Then added warmed half and half, melted butter and approximately 1/2 cup of the reserved broth. I added salt and pepper to taste and....PERFECTION. I would give this recipe 10 stars if I could. Best mashed potatoes ever! :-)

My family loved these. I say "these," but I only made one potato to serve three of us. I covered the diced potatoes with the broth to cook them, and when they were done, I added about 2 tablespoons of cream and 1 tablespoon of butter (heated to room temperature). I barely mixed them, added pepper, and that was it! No salt needed because of the broth I used. Very easy, light, and fluffy! Thanks for this method!

We really loved this recipe! I had never cooked my potatoes in the broth before, but I will be doing this from now on. What a difference it made in the flavor! I used 2% milk instead of light cream because it's what I had on hand and I used a manual potato masher because I like the consistancy of the finished dish that way. These were so goood! Thanks for sharing!

This is a fine recipe - a couple of tips to avoid gluey potatoes, bring the broth and potatoes almost to a boil, reduce heat and just simmer until tender. Do not over mix them or you develop the potato starch and your potatoes turn gummy. I put the butter and cream in with the hot potatoes, cover and allow the butter to melt. Mash with a hand masher - add some reserved broth and finish stirring and mashing. If you don't have cream milk works just as well and saves you a few calories.

Cooking the potatoes in chicken broth added a depth of flavor you don't get in plain old mashed potatoes. I used reduced fat milk in place of the cream with a great result. These taste great all on their own without gravy. Loved them!

These make an excellent starter base. These are much different than the mashed potatoes I usually make. I had never boiled the potatoes in broth before. This does add a bit of flavor, however I hated having to toss most of the broth afterwards. The only thing I did differently was to add some salt because they were a little bit bland for our liking. I would definitely make these again and add garlic or other seasonings. Oh, and if your potatoes are "wallpaper paste", you're doing something wrong, like OVERMIXING! I also don't get the "got cold very fast" comment by another reviewer. That's the recipe's fault?

This is a good solid recipe. I like using yukon gold potatoes for mashed potatoes because they are so buttery. I quartered the potatoes so they took longer to boil, about 20 minutes. What size you cut the potatoes is important because the time required will need to be adjusted. Keep this in mind when trying to time everything for a holiday dinner. The potatoes were very good. Like others mentioned, the broth makes the potatoes a little more yellow or gold than white. I used milk instead of cream and it still tasted great.

I cut the recipe in half using two decent sized Russet potatoes. Overall the potatoes were good and I could taste the broth in them. I did have to add salt. I saved the remaining broth and made gravy. I probably will do this again but I don't make mashed potatoes very often.

Made it last night — still thinking about it.

Absolutely loved this recipe! Quick to make, easy to follow, and the taste was phenomenal. It’s perfect for weeknights or whenever I need something comforting. I’ll definitely be saving this one.

As one comment stated, why drain them if you’re going to add back to the potatoes. Needs more specific instructions. Used all the broth/liquid and it would have made a good potato soup. Ended up staining the excess. Frustrating. As for the simple fact of using broth, that’s a fairly known tip. Broth makes everything better.

great recipe....but I still don't understand why strain the potatoes if you're just going to mash it with what you've strained

These were really good. I did have to add extra broth to pan while boiling but still turned out creamy delicious.

The best mashed potato recipe I’ve tried! I did add some water to the broth in order to bring the water level up above the potatoes, but they still turned out great!

So delicious though you dont use the whole amount of broth! That can be misleading for beginners so only use a little bit. Also for those who get the pasty potatoes you probably overcooked them or over mixed them. the only time my potaotes have ever been pasty is because they over cooked and most the water boiled out. But seriously this recipe is the best!

I did it with the sour cream for added flavor.

I made the recipe today came out amazingly delicious. The whole family enjoyed it. Minus one of my boys he said it did not have flavor in it. Which was true so I’ll have to figure out what more I can add to give it a little extra flavor. All and All it was delicious will be making again. Thank you for sharing your recipe with me and others.