- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 6
- 3 1/2 cups chicken broth
- 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
- 1/2 cup light cream
- 2 Tbsp. butter
- Black pepper
DirectionsHeat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce 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.