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.
Love, love, love it.Made it twice now
Excellent! I was testing a new stuffing recipe for Thanksgiving
I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!
I love making this recipe its amazing:)
i loved it so simple but very elegant.
Made this tonight and it was wonderful!
Love it! Simple yet delicious. Thank you.
OUTSTANDING
OMG. Thank you for this recipe, it is wonderful!
Thanks for the suggestion!
I made this tonight for my kids. They loved it. It was very easy.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Fabulous.
I have lost track of all the times I have used this recipe. Always great!
Excellent dish!
These were delicious! Will definitely make againÂ…
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
Made this last night and I absolutely love it.
I admittedly made a few changes, but I think the concept is the same and made it so good.
This looks delicious!