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.
Made this today for my family - they loved it!
Simple, delicious. Thanks for another great recipe.
Made this last night and I absolutely love it.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
This recipe is delicious! 5th recipe I've tried.
This is a great recipe. I just made it and will make it again soon.
Made this tonight and it was wonderful!
What a beautiful recipe you put together for us.
I used your recipe as a starting point and then added a few of my own things.
Fabulous.
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
Thanks. It's delicious.
What a wonderful inspiration!