Ingredients

• 2 cups Swanson® Chicken Broth
• 6 red potatoes, unpeeled, cut into 1-inch pieces
• 2 tablespoons butter

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Instructions

1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2. Reduce the heat to medium. Cover and cook for 12-15 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
3. Mash the potatoes with a fork with reserved broth and butter to desired consistency. Season to taste.