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.
So months later I finally found time to make this five minute recipe.
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
This is a great recipe. I just made it and will make it again soon.
Looking forward to making this tonight
I made this yesterday not 5 minutes after I saw the recipe.
This is a GREAT 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!
I've made this several timesâ¦so good! it turned out delicous. Thanks for this recipe!!!!
OUTSTANDING