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.
It's very tasty and very easy to cook,
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Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.
Simple, delicious. Thanks for another great recipe.
This is delicious and easy!
Looks like a great recipe!! Cant wait to try it!!
This recipe is amazing!
Looking forward to making this tonight
Fabulous.
Perfect and simple to make. My husband loved it!
Made this tonight and it was wonderful!
This stuff is seriously amazing!
Great option to make and take to lunch.
Thank you for this recipe.
Unfortunately it is not in my taste.I do not recommend it.