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.