Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender
Meanwhile, warm gravy according to package directions
Drain the potatoes, reserving the broth
Mash the potatoes with the cream and butter. If needed, add some of the reserved broth until the potatoes reach desired consistency. Season with salt and freshly ground black pepper
Ingredients
2 cups Swanson Chicken Broth
2 1/2 lbs. Yukon Gold potato or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
1 can (10.5 ounces) Campbell’s Turkey Gravy or Beef Gravy or Chicken Gravy
