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Makes. 12 servings. Ingredients. 2-1/2 pounds potatoes, peeled and cubed. 1 cup 2% milk, warmed. 1/2 cup spreadable garlic and herb cream cheese. 3 tablespoons butter, softened
Use the ribs of the whisk to break up cooked potato pieces using an up and down motion. Using a whisk for mashed potatoes requires a bit of finesse, as it’s easy to get carried away and overwork ...
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 ...
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.
Drain and peel the potatoes. Pass them through a ricer into the saucepan. Stir in the butter and 1/2 cup of the cream until incorporated. 2. In a small saucepan, combine the remaining 1 cup of cream with the minced garlic and bring to a boil. Stir the garlic cream into the potatoes and cook over low heat until smooth and creamy.
How To Make My 3-Ingredient Garlic Mashed Potatoes. For 4 to 6 servings, you’ll need: 2 pounds potatoes, preferably Yukon Gold. 6 cloves garlic, whole and peeled
Matt's next-level mashed potatoes aren't difficult to make, but they do require a little more time than smashing and stirring. The few extra steps are well worth it, though. 1. Pick your potato.
For these mashed potatoes, you'll need Yukon gold potatoes, kosher salt, scalded milk; heavy cream, unsalted butter, a roasted poblano chile, flour, shredded Monterey Jack cheese, Parmigiano ...