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I threw in the butter, cream cheese, sour cream, ½ cup of milk, and ½ teaspoon of salt. Then, I whipped the potatoes with an electric hand mixer. It took a few minutes to whip the potatoes.
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
It features unpeeled red potatoes, half-and-half, sour cream, butter, and freshly grated parmesan cheese. ... Garten's recipe features a pack of refrigerated mashed potatoes, plus butter, sour ...
Once they're done, mash the potatoes right in the slow cooker without draining the water. Stir in sour cream, minced chives and more melted butter. You can keep them warm in the slow cooker until ...
This hearty casserole is finished with perfectly tangy sour cream and buttery crackers, which add the perfect crunch. ... View Recipe. Loaded Mashed Potato Casserole. Photographer: Fred Hardy ...
Garten's recipe requires you to warm up the store-bought mashed potatoes, throw in sour cream, unsalted butter, and freshly grated Italian Parmesan cheese, then season with salt and pepper.
Yields: 8-12 servings. Prep Time: 25 mins. Total Time: 1 hour. Ingredients. Casserole. 1/2 c. (1 stick) salted butter, melted, plus more for the baking dish
Mash potato flesh using a fork or potato masher until broken into small pieces. Beat on medium-low speed, and gradually increase mixer speed to medium, beating until smooth, about 1 minute. Remove ...