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.
Simple, delicious. Thanks for another great recipe.
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
I have lost track of all the times I have used this recipe. Always great!
This was a really tasty and easy recipe.
I admittedly made a few changes, but I think the concept is the same and made it so good.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
This looks delicious!
this looks and smells great! and very easy.
I absolutely love the simplicity of this recipe.