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.
Just tried this recipe and really loved it.
OMG. Thank you for this recipe, it is wonderful!
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
I love making this!
This is delicious and easy!
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!
I made this dish for dinner tonight and it was excellent.
Loved this recipe! Simple and delicious.
i loved it so simple but very elegant.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
I will be making this again! Thanks for sharing.