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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Here's a good recipe from Swanson broth, kind of like a loaded baked potato, only mashed instead. Ingredients:
2 cans (14 ounces each) swanson chicken broth |
5 large potatoes, peeled & cut into 1 inch cubes |
1/2 cup light cream |
2 tbsp butter |
1/8 tsp ground black pepper (recipe says generous dash ) |
1/2 cup sour cream |
3 slices bacon |
1/4 cup chopped fresh chives |
Directions:
1. Fry bacon until crisp then crumble and save.
2. Use a 3 quart or larger pan.
3. Put broth and potato pieces in the pan and bring to a boil over medium-high heat.
4. Reduce the heat to medium, then cover and cook the potatoes in the broth for about 10 minutes. Potatoes should be tender.
5. Keep the broth when you drain the potatoes.
6. Add the cream, butter, pepper and 1/4 cup of the reserved broth to the potatoes and mash. Depending upon the consistency you like your mashed potatoes, add additional reserved broth if needed.
7. Stir in sour cream, some of the bacon and the chives into the hot mashed potatoes.
8. Sprinkle the rest of the bacon over top as a garnish.
9. Serve hot.
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