Not only is this an easier way to make mashed potatoes, they taste better too! Potatoes slow cook in Swanson broth, absorbing every bit of fabulous flavor. Mash them right in the slow cooker, add a little cream and butter and you have the richest, creamiest potatoes ever! Added bonus - they stay warm in the cooker until ready to serve.
Ingredients
- 5 pounds Yukon Gold potato, peeled and cut in quarters
- 2 cups Swanson® Chicken Broth
- 1 cup light cream or half-and-half
- 1/4 cup (1/2 stick) butter, softened
Instructions
-
Tips
- Mashed potatoes and gravy? Yes, please! For added flavor, pour the savory goodness of Campbell's® Gravy over prepared mashed potatoes.
-
Step 1
Place the potatoes into a 6-quart slow cooker. Add the broth.
-
Step 2
Cover and cook on LOW for 7 to 8 hours or until the potatoes are tender. Do not drain.
-
Step 3
Mash the potatoes with the broth in the cooker with the light cream and butter. Season to taste. Serve immediately or cover and keep on WARM for up to 2 hours. Stir before serving.
