Step 1: Prep the Potatoes
Peel and cut the potatoes into 1-in. cubes. The best mashing potato is a “russet”. It’s high starch and low in water content results in a fluffy texture that remains light and airy when cream and butter are mixed in.
To ensure quick and even cooking, cut the potatoes into uniform pieces.
Step 2: Simmer the Spuds
Simmer the potatoes in enough Campbell’s® Chicken broth or salted water to cover. Cook them for 10 minutes or until the potatoes can be easily pierced with a fork.
To add flavour to the mashed potatoes—and to homemade turkey soup—reserve the potato cooking broth.
Step 3: Dry Them Out
Drain the potatoes and return them to the pan, reserving the cooking broth. To evaporate excess moisture, cook the potatoes briefly over medium heat, stirring constantly.
Step 4: Do the Mashed Potato
Use a hand-held masher, electric mixer or ricer to mash the potatoes. Add cream or milk, butter and enough of the reserved broth to reach the consistency you like.
To make super-smooth, lump-free spuds, use a ricer. It resembles a giant garlic press and works in much the same way.