Cecile's Creamy Mashed Potatoes
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 2 (14 ounce) cans chicken broth
- 5 large potatoes, peeled and cut into chunks
- 1⁄2 cup half-and-half or 1/2 cup light cream
- 2 tablespoons butter
- pepper
directions
- Add broth and potatoes to a large pot; bring to a boil.
- Cover and reduce heat to medium; cook for 10 minutes or so, until the potatoes are tender.
- Drain, saving the broth.
- Mash the potatoes and add 1/4 cup broth, half-and-half, butter and pepper.
- Add more broth if needed until you get the desired consistency.
- Note: After I mash the potatoes, I use the electric mixer to get them smooth.
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Reviews
-
I tried this out for our Thanksgiving! Like others I do not make the best mashed potatoes & figured I better get some help! I loved the broth idea to cook the potatoes in. I used fat free half & half & a lower fat, lower sodium chicken broth. They turned out great & I used a mixer to whip them nice & smooth. They were even better without gravy; thanks so much for sharing!
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These potatoes are wonderful. I made a HUGE bowlful to serve family-style with beef stew...they should be called Cecile's VANISHING Creamy Mashed Potatoes...because that's what happened to them! And I had hoped for some leftovers to make potato patties for this morning's breakfast...maybe I'll make some more, just for me!... Grammy Bummy
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