“Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 12 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 5 large potatoes, peeled and cut into 1-inch pieces (about 7 1/2 cups)
  • 12 cup light cream
  • 12 cup sour cream
  • 14 cup chopped fresh chives
  • 2 tablespoons butter
  • 3 slices bacon, cooked and crumbled (reserve some for garnish)
  • generous dash ground black pepper

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 the potatoes well in a colander, reserving the broth.
  3. Mash the potatoes with 1/4 cup reserved broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional reserved broth, if needed, until desired consistency. Garnish with the remaining bacon.

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