Heat broth and potatoes in 3-qt saucepan over medium-high heat to a boil.
Reduce heat to medium. Cover and cook for 10 min. or until potatoes are tender. Drain potatoes into another saucepan, reserving broth.
Mash potatoes with cream, butter and pepper, and add 1/4 cup broth (a little more or less as needed for desired consistency).
**NOTE** if you want to, you can add 1/2 c sour cream, 3 slices of bacon (cooked and crumbled) - save some for garnish - and 1/4 cup chopped chives into the hot mashed potatoes. Sprinkle bacon crumbles on top to serve.