#1 Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender #2 Meanwhile, warm gravy according to package directions #3 Drain the potatoes, reserving the broth #4 Mash the potatoes with the cream and butter. If needed, add some of the reserved broth until the potatoes reach desired consistency. Season with salt and freshly ground black pepper.