How to Make It
Step 1
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Step 2
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
Step 3
Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with the gravy.
