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10 minutes
20 minutes
30 minutes
- 2.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 cups Swanson® Chicken Broth
- 0.5 cup half and half
- 2 tablespoons butter
- In a 3-quart saucepan, bring the potatoes and Swanson® Chicken Broth to a boil over high heat. Cover and continue cooking on high for 10 minutes, or until the potatoes are tender.
- Reserve the flavorful broth from the drained potatoes.
- Combine the potatoes with cream, butter, and approximately 1/2 cup of reserved broth. Adjust the consistency to your liking by adding more reserved broth if needed. Season generously with salt and freshly ground black pepper.
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