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.
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Samir Samir
samir29@aol.comThese mashed potatoes were a little too salty for my taste. I think I'll use less salt next time.
Dorah Rakanang
r.dorah90@aol.comI'm not a big fan of mashed potatoes, but these were actually pretty good. I liked the crispy browned bits on top.
Mataka Mary
m-mataka@gmail.comI 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
g-k@gmail.comThese 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
daddidavinny@hotmail.comI'm allergic to dairy, so I made these mashed potatoes with almond milk instead of butter. They turned out great!
Juliet Allan
aj25@hotmail.comI'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
shally.k33@gmail.comThese mashed potatoes are the best I've ever had! I will definitely be making them again.
Mariah Phillip
m.p52@aol.comI followed the recipe exactly, but my mashed potatoes turned out lumpy. I'm not sure what I did wrong.
Tonmoy Tarin
tarin.tonmoy21@yahoo.comThese mashed potatoes were a little bland for my taste. I think I'll add some garlic and herbs next time.
Shosen Emam
s-e@yahoo.comThese 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
casteling-c71@hotmail.frI'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
d@gmail.comThese 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.