Mashed Potatoes

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INGREDIENTS:

Basic:

1 pound russet potatoes

1/2 cup whole milk

4 tablespoons butter

Salt & pepper to taste

Whipped:

1 pound russet potatoes

1/2 cup buttermilk

3 tablespoons butter

Salt & pepper to taste

Skins-On:

1 pound red potatoes

2 roasted garlic cloves

1/2 cup milk

4 tablespoons butter

Salt and pepper to taste

Loaded:

Cooked riced potatoes

Cooked bacon, crumbled

Chives, chopped

Cheddar cheese, shredded

Sour cream

Salt & pepper

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.