Mashed Potato Medley

A creamy and tasty mashed potato recipe using Yukon Gold, red-skinned and sweet potatoes will be a hit on any table.
Mashed Potato Medley

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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Ingredients

  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 3 cups (750 mL) 1" (2.5 cm) pieces of peeled Yukon gold potatoes
  • 2 cups (500 mL) 1” (2.5 cm) pieces of peeled sweet potatoes
  • 2 cups (500 mL) 1" (2.5 cm) pieces of unpeeled red potatoes
  • 1/2 cup (125 mL) light sour cream
  • 2 tbsp (30 mL) butter or margarine
  • Generous dash of ground black pepper

Directions

  1. Heat broth and potatoes to a boil over medium-high heat in 3 qt (3 L) saucepan.
  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 (60 mL) broth, sour cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

Recipe tips

Mash potatoes just to the desired smoothness – less mashing shows off the unique colours of the potato varieties. The skins of the potatoes also give visual appeal while providing the nutritional plus of added fibre.

Ratings & Reviews

(4)

  • Erin M.

    January 11, 2011

    Review by Erin

    This recipe went over really well for 2 different Christmas dinners! Nice change and even the kids thought it was really tasty. I would definitely make again. I also added some rosemary for extra seasoning and it tasted perfect.

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  • Adam M.

    December 20, 2013

    Rating by Adam

    This rating was left without a review.

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    (0) (1)

  • Tony S.

    December 14, 2012

    Rating by Tony

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    (0) (1)

  • cheryl m.

    February 17, 2011

    Rating by cheryl

    This rating was left without a review.

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    (0) (1)

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 150
Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 200 mg
Carbohydrate 26 g
Dietary Fibre 2 g
Protein 3 g
Calcium 4 %DV
  • One serving of vegetables

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