OLD FASHIONED MASHED POTATOES
Steps:
- 1 In a large saucepan cover potato cubes and garlic with water. Bring to a boil over medium heat, reduce heat to low them simmer until tender and easily pierced with a sharp knife about 30 minutes. 2 When potatoes are cooked drain water. Press potatoes and garlic through a potato ricer or mash in their cooking pan. Stir in butter milk cream cheese eggs chives salt and pepper. Serve immediately or store in an ovenproof casserole dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Samir Samir
[email protected]These mashed potatoes were a little too salty for my taste. I think I'll use less salt next time.
Dorah Rakanang
[email protected]I'm not a big fan of mashed potatoes, but these were actually pretty good. I liked the crispy browned bits on top.
Mataka Mary
[email protected]I made these mashed potatoes for my kids, and they loved them! They're so much better than the instant mashed potatoes that I used to buy.
Khurram Ghumman
[email protected]These mashed potatoes are a great way to use up leftover potatoes. I always have a few leftover from making potato salad or potato soup.
DaVinny Daddi
[email protected]I'm allergic to dairy, so I made these mashed potatoes with almond milk instead of butter. They turned out great!
Juliet Allan
[email protected]I'm a chef, and I have to say that these mashed potatoes are restaurant-quality. They're creamy, fluffy, and full of flavor.
Shally Kisuya
[email protected]These mashed potatoes are the best I've ever had! I will definitely be making them again.
Mariah Phillip
[email protected]I followed the recipe exactly, but my mashed potatoes turned out lumpy. I'm not sure what I did wrong.
Tonmoy Tarin
[email protected]These mashed potatoes were a little bland for my taste. I think I'll add some garlic and herbs next time.
Shosen Emam
[email protected]These mashed potatoes are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and then just reheat them when I'm ready to serve.
Charles Casteling
[email protected]I've been making mashed potatoes this way for years, and they always turn out perfect. The key is to use good quality potatoes and to not overcook them.
Dorah Sisi
[email protected]These mashed potatoes were a hit at my last dinner party! They were creamy and fluffy, with just the right amount of butter and salt. My guests raved about them.