Ingredients:
- 6 cups of peeled and diced russet potatoes
- 1 stick butter, diced into cubes
- 1/3 cup sour cream
- 1/3 cup half and half
- 1 can Campbell’s® Condensed Cheddar Cheese Soup
Add the potatoes to a large pot, cover in water, add 1 tsp salt and boil on the stove top until fork tender. Once tender, strain and add back to your large pot. Blend the potatoes well with a hand mixer or potato masher. Add remaining ingredients and salt and pepper to taste, and blend again until well combined. Top with fresh parsley if you like and enjoy!
