This is such a quick and easy way to make mashed potatoes that infuses extra delicious flavor into this tasty side dish. You can do what I did and leave some of the skin on, or peel them completely if you prefer yours to be extra smooth. I like a little extra texture in mine!
You can season them to taste with salt and pepper, or however you so desire (if you want to amp them up sour cream, cheese, and bacon are always good options too). I thought these were really delicious in their simplicity though - the chicken broth infused wonderful taste and a little salt, pepper, and butter was all that was needed to make these very tasty and hard to put down.
Next time you're thinking about mashed potatoes I hope you'll give this quick and tasty version a try!
Smashed Potatoes from Swanson on AllRecipes
2 cups Swanson® Chicken Broth
6 red potatoes, unpeeled, cut into 1-inch pieces
2 tablespoons butter
- 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 12-15 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
- Mash the potatoes with a fork with reserved broth and butter to desired consistency. Season to taste.