This recipe for mashed potatoes uses low-fat chicken broth in place of butter and cream.
5 large potatoes, cut into 1-inch pieces (about 7-1/2 cups)
2 cans (14-1/2 ounces each) Swanson Chicken Broth
Generous dash pepper
Place potatoes and broth in a medium saucepan. Over high heat, heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1-1/4 cups broth and pepper. If needed, add additional broth until potatoes are desired consistency. Serves about 6.
VARIATION: Substitute 4 large sweet potatoes or yams for potatoes. Add 2 tablespoons packed brown sugar with pepper.