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.

This is a beautiful dish!
Yum, yum, yum! This recipe looks delicious.
I made this tonight for my kids. They loved it. It was very easy.
Wow. Fantastic! Followed the instructions to the letter and this was awesome...
This is a GREAT recipe.
Loved it. Simple, but very tasty.
This looks delicious!
I love making this!
I have lost track of all the times I have used this recipe. Always great!
You are a culinary genius! We loved the recipe.
This is my go-to recipe
Oh my goodness this is the most amazing recipe ever!
Mmmm lovely
I'm totally hooked. I will make this often. It is amazing.
OUTSTANDING
Unfortunately it is not in my taste.I do not recommend it.
Excellent! I was testing a new stuffing recipe for Thanksgiving