Ultra Creamy Mashed Potatoes

My daughter, Hannah has been on a mashed potato frenzy.  She learned how to make the creamy side dish when Roger and I were in Africa.  This is her favorite recipe and she wanted me to tell you she can do it without nicking her finger on the peeler.

Ingredients

• 3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
• 5 large potatoes, cut into 1-inch pieces
• 1/2 cup light cream
• 2 tablespoons butter
• Generous dash ground black pepper

Directions

1. Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
2. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
3. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
4. For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.