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.
COMMENTS / REVIEWS
I admittedly made a few changes, but I think the concept is the same and made it so good.
I've already made this twice now, it's so easy to improvise!
Love, love, love it.Made it twice now
I loved this. I don't have words to explain how delicious and amazing this dish is.
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
Made this today for my family - they loved it!
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 think this recipe was amazing!
Loved it! Mine actually looked just like the video. That never happens!
Thank you for another winner recipe!
Oh my goodness this is the most amazing recipe ever!
These were easy and delicious.
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