5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tablespoons butter
generous dash ground black pepper
Instructions
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.
Originally Submitted
9/7/2013
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