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.
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.
This recipe is amazing!
You are a culinary genius! We loved the recipe.
I will be making this again! Thanks for sharing.
the flavors were all very delicious.
I made this dish for dinner tonight and it was excellent.
I absolutely love the simplicity of this recipe.
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!
This was a really tasty and easy 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!
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
Oh my goodness this is the most amazing recipe ever!
What a beautiful recipe you put together for us.