Recipe: Ultra Creamy Mashed Potatoes with Variations (potatoes boiled in chicken broth)

ULTRA CREAMY MASHED POTATOES

"The secret to making these potatoes extra-flavorful is cooking them in chicken broth. Then they're mashed until perfectly smooth and creamy with just the right amount of butter, cream and pepper."

3 1/2 cups chicken broth
5 large potatoes (about 2 1/2 pounds), peeled and cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tbsp. butter
Generous dash ground black pepper
1 (14.5 ounces) can turkey gravy, heated according to package directions (for serving)

Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. 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. Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.

Serve with the gravy.

Makes 6 servings

VARIATIONS:

ULTIMATE MASHED POTATOES:
Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some to sprinkle on top), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon. Makes 6 servings

FOR ULTRA CREAMY SWEET POTATOES:
Substitute 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 1/2 cups) for the potatoes. Makes 5 servings.

Adapted from source: Pepperidge Farms