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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.
Creamy No-Fail Make-Ahead Mashed Potatoes. By Ann Taylor Pittman . Active Time: 10 mins. Total Time: 1 hr. Yield: 12 servings. Ingredients: 4 pounds russet potatoes (5 large potatoes)
Garten's recipe features a pack of refrigerated mashed potatoes, plus butter, sour cream, and freshly grated parmesan cheese. ... mashed potatoes were super creamy, with the Parmesan cheese ...
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.
Mashed potatoes are the all-time favorite food of frequent TODAY Food contributor Brandi Milloy. Here are Milloy's top cooking tips for how to make mashed potatoes that are always perfectly creamy ...
She made perfect chocolate pudding and an excellent sour cream chocolate cake, but her mashed potatoes were next-level. Related: The Best Creamy Mashed Potatoes They were creamy and smooth and ...
For her Creamy No-Fail Make-Ahead Mashed Potatoes, recipe developer Ann Taylor Pittman bakes the potatoes instead of boiling them, which reduces the water content and makes them drier from the ...
Mashed Potato Casserole. This recipe begins—as you might expect—with classic mashed potatoes. We then add herb-infused milk and some cream cheese, then fold in the secret ingredient—eggs ...