This is a sponsored post written by me on behalf of Campbell’s Soup Company . All opinions are 100% mine.

Homemade mashed potatoes. Sigh.

They’re buttery and creamy, dreamy and delish. Probably the most popular comfort food of all time. We eat them when we’re sick, sad, happy, or mad. When we celebrate holidays, there’s usually a ginormous bowl of mashed potatoes on the dinner table.

Whoever came up with the idea of mashing them and filling them full of butter, should receive some kind of award. For real. I usually make regular ol’ homestyle mashed potatoes but sometimes. Ohhhhhhhhhh. Sometimes, life just calls for something extra. Like roasted garlic mashed potatoes.

If you’ve always been a fan of instant (((GASPPP))) then there’s a reason. Probably because you’ve never perfected the art of homemade mashed potatoes. Well, come on now. Find that potato masher. I don’t care if it’s a hundred years old and covered in rust or dust. Wash it off and let’s get “bizayyyy”.

There are some tips to making the perfect homemade mashed potatoes though. If you’re not careful, sometimes they’ll get gluey and pasty and that’s just gross. These roasted garlic mashed potatoes are the BOMB (dot) com! Plus, they make your house smell AH-mazing! If you’re not a fan of garlic, then regular old buttered mashed potatoes are heavenly too!

Tips to making the perfect homemade mashed potatoes:

1. Boil potatoes in Swanson® Chicken Broth. Gives the potatoes SO much crazy flavor!
2. Use a potato masher, not an electric mixer. Mixers make them gluey and gummy.
3. Plenty of salt. Who likes salt-less potatoes. Gross.
4. Use half and half, evaporated milk or heavy cream instead of milk. Soooo much creamier!

After you’ve fine-tuned and perfected your mashed potatoes – you’ll confidently be adding them to your menu plan often! We have mashed potatoes on our menu plan, weekly!!

Do you need a Weekly Menu Planner for your fridge? These save SO much time, and takes the guess out of “What’s for Dinner?”

We’ve got one you can have! Just click below to get yours now!

Okay…so those are my tips. Our roasted garlic mashed potatoes recipe is up next! Just leave out the garlic if you’re not a fan and prefer just butter, salt and pepper. Ba-da-bing!

Ingredients:

• 5 lb. bag of potatoes (any kind you like)
• 32 oz. Swanson® Chicken Broth
• 1 stick of softened butter
• 3 heads of garlic, roasted (or 2-3 teaspoons of garlic powder)
• 1/4 – 1/2 cup of evaporated milk, half and half or heavy cream (milk will work too, just won’t be as creamy and dreamy)
• Salt and pepper, to taste

Directions:

Peel, rinse and quarter or dice up the 5 lbs of potatoes. I like a little potato peel in my mashed potatoes so I leave a little bit on the potato.   Fill a medium to large pot with the Swanson® Broth. You want enough to cover the potatoes, so fill the rest of the way with water, to cover them. Boil for 15-20 minutes or until you can easily pierce them with a fork. Drain the potatoes and then put back in the same pot to keep them warm.

Mash potatoes with a potato masher until they’re all pretty smashed up. Cut in the stick of softened butter, and continue to mash. Add the roasted garlic (or garlic powder), salt and pepper. Continue to mash, and taste test…and mash, and taste test some more. Add a little more cream, butter, salt/pepper or garlic to taste as needed.

Top with a couple pats of butter – cause you know….there’s no such thing as TOO much butter! Serve hot — and watch your family and friends devour it!

5.0 from 4 reviews

4 Tips to Perfect Homemade Mashed Potatoes (With or Without Roasted Garlic)

 

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Author: Jenni

Ingredients

• 5 lb. bag of potatoes (any kind you like)
• 32 oz. Swanson® Chicken Broth
• 1 stick of softened butter
• 3 heads of garlic, roasted (or 2-3 teaspoons of garlic powder)
• ¼ - ½ cup of evaporated milk, half and half, heavy cream or milk
• Salt and pepper, to taste

Instructions

1. Peel and rinse the 5 lbs of potatoes. Quarter or dice potatoes up.
2. In a medium to large pot, cover the potatoes with Swanson® Chicken Broth. Add water if needed, to make sure the potatoes are covered.
3. Boil for 15-20 minutes or until you can easily pierce them with a fork.
4. Drain the potatoes and then put back in the same pot to keep them warm.
5. Mash potatoes with a potato masher until they're smashed up.
6. Cut in the stick of softened butter, and continue to mash.
7. Add the roasted garlic (or garlic powder), salt and pepper. Continue to mash, and taste test. Add more cream, butter, salt/pepper or garlic to taste, as needed.
8. Top with a couple pats of butter and serve hot -- and watch your family and friends devour it!

3.4.3177

I keep Campbell’s NEW Swanson® Broth stocked for several of our fave recipes. It just adds so much flavor when you use it vs. water. The new packaging has an awesome measuring strip which is super handy for eye-balling your recipes. I also really like the new screw cap lid! It makes storing and re-using a little easier.

Campbell’s has some more really new and innovative products out that I’ll be sharing soon. They get it. They know that most moms and dads are just ready to drop into bed at the end of a busy day. We want something yummy for dinner, but we don’t want to spend forever in the kitchen making it.

Laundry, homework, ball practice – it all keeps us overwhelmed since we don’t have enough hours in the day. These new products from Campbell’s help us get a quick and delicious dinner on the table, stress-free! Visit @Swansonbroths on Facebook and the Campbell’s Kitchen website for these delicious Campbell’s recipes! I’ve got the Taco Pizza recipe from there on our menu plan for this week! Woot!!!

What favorite recipe of yours could you swap out water for Swanson® Broth?