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 one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
Wow â I tried this recipe tonight & was impressed!
I have lost track of all the times I have used this recipe. Always great!
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Absolutely delicious.
Thank you for this recipe.
Wow, I'm the first to make this? Cool. This was really easy to make
Just tried this recipe and really loved it.
Oh my goodness this is the most amazing recipe ever!
Excellent! I was testing a new stuffing recipe for Thanksgiving
These were delicious! Will definitely make againâ¦
I made this yesterday not 5 minutes after I saw the recipe.
Made this today for my family - they loved it!
Love everything about this recipe. It is easy and super tasty. Thank you
AMAZING!
These were pretty delicious