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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.
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 ...
As much as we adore traditional mashed potatoes and flavorful roasted potatoes, these Caramelized Onion Twice-Baked Potatoes look pretty dang good. Red onions, sour cream, and scallions are the ...
These amazing red potatoes are filled with sour cream, cheddar cheese, green onions and herbs that flavor the dish wonderfully. Get the recipe: Cheesy Red Potatoes Eating on a Dime
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.
These mashed potatoes are rather like loaded baked potatoes, but creamy. Get this recipe: Ultimate Buttery Sour Cream & Onion Mashed Potatoes. Baked Mashed Potatoes with Parmesan Cheese & Bread Crumbs
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)
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