Creamy Mashed Potatoes
What sets this recipe apart from other mashed potatoes is that the potatoes are cooked directly in broth, resulting in a more savory flavor. Make the recipe as written for a classic version or try the variations–such as loaded or toasted garlic mashed potatoes. To serve more people, see the Tip on how to double the recipe.
Ingredients
- 2 lb. russet potatoes, peeled and cut into 1- to 2-inch pieces (about 5 medium)
- 2 tsp. minced garlic (2 large cloves)
- 1 1/4 cups College Inn® Chicken Broth
- 3 Tbsp. unsalted butter
- 1/2 cup sour cream, optional
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. chopped parsley, optional
Directions
- Put the potatoes and garlic in a large, heavy-bottomed saucepan or Dutch oven and add broth. Bring to a full boil over high heat. Reduce heat to medium; cover and cook 15 minutes, stirring once, until potatoes are fork-tender. DO NOT DRAIN.
- Mash potatoes until smooth, then stir in butter, sour cream, salt and pepper. Adjust consistency of potatoes with additional broth, if needed. Garnish with parsley, if desired.
TIP: To double the recipe, double all ingredients and increase the cooking time by 5 minutes (20 minutes total).
Variation:
Prepare recipe as directed, except:
• For Creamy Mashed Cauliflower Potatoes, cook 1 lb. potatoes with 1 lb. cauliflower flowerets (about 5 cups, cut into 2-inch pieces) and 1 cup broth with garlic in Step 1.
• For Loaded Mashed Potatoes, stir in 1 cup grated white Cheddar, 1/4 cup sliced green onions, and 4 oz. bacon, cooked and crumbed, in Step 2.
• For Mediterranean Mashed Potatoes, leave out butter and sour cream and stir in 1/4 cup olive oil with salt and pepper in step 2.
• For Toasted Garlic Mashed Potatoes, start Step 1 by browning 2 Tbsp. thinly sliced garlic in 2 Tbsp olive oil, about 1 minute, before adding the potatoes and broth. Be careful not to burn garlic. Keep the minced garlic in the recipe for a bolder garlic flavor or omit for a more mellow toasted garlic flavor.
