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.
Fabulous 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!
I made these for thanksgiving, people said they were good.
OUTSTANDING
I will be trying it
Great option to make and take to lunch.
I made this last night according to the recipe. It was fabulous!
Thanks - can't wait to try this out!
This is delicious and easy!
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Perfect and simple to make. My husband loved it!
What a beautiful recipe you put together for us.
You are a culinary genius! We loved the recipe.
Loved this recipe! Simple and delicious.
Thank you for a delicious recipe
I made this yesterday not 5 minutes after I saw the recipe.
Tasty and beautiful.
These were pretty delicious