The Ultra Creamy Mashed Potatoes recipe builds on deliciously rich and creamy traditional mashed potatoes. A secret ingredient, Swanson chicken broth, adds a richness in flavor, making these potatoes a weeknight favorite that is sure to please.
To incorporate veggies into your meal, try your hand at Tri-Color Vegetable Risotto. This dinnertime favorite takes the average rice dish and adds spinach, mushrooms and tomatoes along with Swanson chicken broth for a scrumptious side dish that will enliven any wintertime meal.
No matter what night of the week it is, a wholesome and tasty meal is possible. Simply think sides!
* Ultimate Mashed Potatoes
Preparation: 5 minutes. Cooking time: 20 minutes. Makes about six servings.
3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
5 large potatoes, peeled and cut into 1-inch pieces
3 slices bacon
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper
1/2 cup sour cream
1/4 cup chopped fresh chives
Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth. Cook bacon in 8-inch skillet over medium-high heat until crisp. Remove and drain on paper towels. Crumble and reserve two tablespoons.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Stir in remaining bacon, sour cream, chives and remaining bacon into potatoes. Sprinkle with reserved bacon.
* Tri-Color Vegetable Risotto
Preparation: 10 minutes. Cooking time: 25 minutes. Makes six servings.
3 tablespoons olive oil
2 large Portobello mushrooms, cut up
6 sun-dried tomatoes cut into strips
2 cups firmly packed chopped fresh spinach leaves
1 1/3 cups uncooked regular long-grain white rice
3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
1/4 cup grated Romano cheese
1 tablespoon chopped fresh basil leaves
Heat two tablespoons of oil in 10-inch skillet over medium heat. Add mushrooms and cook until tender. Add tomatoes and spinach and cook until spinach wilts. Heat remaining oil in a 3-quart saucepan over medium heat. Add rice. Cook and stir for two minutes. Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. Stir in mushroom mixture, cheese and basil. Heat through.
For more quick sides and helpful cooking tips, visit www.swansonbroth.com.
Courtesy of ARAcontent