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Makes six servings 3-1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 5 large potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces (about 7-1/2 cups) 1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper 1 can (14.5 ounces) Campbell’s Turkey Gravy, heated according to package directions

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 potatoes well in colander, reserving broth. Mash potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with gravy.