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.
Made this tonight and it was wonderful!
Looks like a great recipe!! Cant wait to try it!!
Great Dish! Have been making this for years and it never fails to all get eaten up.
I cannot thank you enough for this beautiful recipe!!!!
I've made this several timesâ¦so good! it turned out delicous. Thanks for this recipe!!!!
This recipe is amazing!
Wow â I tried this recipe tonight & was impressed!
This was simple and delicious
Thanks for the beautiful recipes!
Simple, delicious. Thanks for another great recipe.
So months later I finally found time to make this five minute recipe.
I absolutely love the simplicity of this recipe.
the flavors were all very delicious.
Thanks - can't wait to try this out!
I have lost track of all the times I have used this recipe. Always great!
AMAZING!
I made this and it was marvelous!
Thank you for this recipe.
Delicious and ohhhh so beautiful! Thanks for the recipe :0)