Serves 8

Prep time 5 min.

Cook time 30 min.


3 1/2 lb. gold or russet potatoes
1 can (14.5 oz.) College Inn® Chicken Broth with Roasted Garlic, warmed

3 Tbsp. chopped parsley, optional
Salt and pepper, to taste


Optional Toppings

  • Gravy
  • Sour cream
  • Butter
  • Chives


  1. Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.

  2. Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.

  3. Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley, if desired and season with salt and pepper. Keep warm, covered, over very low heat up to about 30 minutes, stirring occasionally. Serve with gravy, sour cream, butter or chives, if desired.

TIP: Recipe can be doubled.

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