Ultra Creamy Mashed Potatoes

Mashed potatoes are one of those "staple" recipes you must have, and this version won't let you down. Cooking the potatoes in chicken broth makes them rich and super flavorful. {Campbell's}

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 3 1⁄2 cups Swanson chicken broth (Regular, Natural Goodness or Certified Organic)
• 5  large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
• 1⁄2 cup  light cream
• 2  tablespoons butter
•  generous dash ground black pepper
• 1 (14 1/2ounce) can  campbell's  turkey gravy

Directions

1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy.
4. 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.