Ultra Creamy Mashed Potatoes

The secret to making these potatoes extra-flavorful is cooking them in chicken broth. Then they're mashed until perfectly smooth and creamy with just the right amount of butter, cream and pepper.

What You'll Need

3 1/2 cups  Chicken Broth
5 large potatoes (about 2 1/2 pounds), peeled and cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tablespoons butter
1/8 teaspoon ground black pepper

How to Make It

1, Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.

2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.

3. Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.