Cecile's Creamy Mashed Potatoes

"My MIL makes the best mashed potatoes and I got this recipe from her."
 
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photo by Boomette photo by Boomette
photo by Boomette
Ready In:
40mins
Ingredients:
5
Serves:
6
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ingredients

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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

  1. 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!
     
  2. These mashed potatoes are so yummy. And have a great texture. The taste is great with the chicken broth, cream and butter. Thanks ratherbeswimmin :) Made for All you can cook buffet
     
  3. These definitely are creamy! Cooking with chicken broth adds so much flavor. I used white pepper.
     
  4. These were good mashed po's - I have a habit of making very bland, boring mashed potatoes that no one likes very much, and these were much better! Next time I'll add some salt and perhaps garlic. Yum!
     
  5. 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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