INGREDIENTS:
METHOD:
Basic: Peel potatoes, cut into chunks, and steam for 15-20 minutes, or until tender.
Pass through a potato ricer into a bowl.
Heat milk, butter, and salt and pepper together.
Mix with potato and serve.
Whipped: Peel potatoes, cut into chunks, and steam until tender.
Transfer to a bowl and use a whisk or stand mixer to break into smaller pieces.
Heat 1/2 cup buttermilk, 3 tablespoons butter, and salt and pepper and whip into the potatoes.
Skins-on: Cut red potatoes into chunks and steam until tender.
Heat milk, butter, and salt and pepper.
In a bowl, combine potatoes, roasted garlic cloves, and milk mixture using a masher.
Be careful not to over mix.
Loaded: Combine cooked riced potatoes, cooked crumbled bacon, chopped chives, shredded cheddar cheese, sour cream, and salt and pepper.
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
Wow I tried this recipe tonight & was impressed!
These were delicious! Will definitely make again
I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!
Tasty and beautiful.
I cannot thank you enough for this beautiful recipe!!!!
These were easy and delicious.
I will be making this again! Thanks for sharing.
i loved it so simple but very elegant.