Cooking Directions

• Place the potatoes and onion into a 4-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes or until the potatoes are tender.  Drain the potatoes and onion well in a colander.  Return the potatoes and onion to the saucepan.
• Stir the soup, milk, heavy cream and butter in a medium microwavable bowl.  Microwave on HIGH for 2 1/2 minutes or until the mixture is hot.
• Mash the potatoes and onion with the soup mixture until smooth.

Ingredients

• 6 medium potato, cut into 1-inch pieces (about 6 cups)
• 1 small onion, cut into wedges
• 1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 0.75 cup milk
• 0.25 cup heavy cream
• 4 tablespoons butter, cut up