Mashed Potatoes-4 Variations

By tammy1365

Ingredients

• “Perfect Mashed Potatoes”
• 2 2 2 lbs. Potatoes, your favorite brand
• (Red, Russet, Idaho)
• 6 6 6 tbs. butter
• 1/3 1/3 1/3 cup milk
• to to taste
• Boil chopped potatoes with salt. You can peel them or leave the skins on. Mash with a masher or hand held blender for fluffier and lighter potatoes.

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from google.com

Preparation

Step 1

directions

Chipotle-White Cheddar Mashed Potatoes

Add 1 cup of grated white cheddar cheese and 1 to 2 tbsp. of pureed chipotle chilis and adobo. Season with salt.

Caramelized-Shallot and Sage Mashed Potatoes

Heat 2 tbsp. of olive oil over high heat. Add 2 cups thinly sliced shallots. Sauté until soft, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden. Add 1 tbsp. chopped fresh sage, 1 tbsp. white balsamic vinegar, and 2 tsp. sugar; stir until caramelized. Stir shallot sage mixture into potatoes. Season with salt.

Sour Cream-Horseradish Mashed Potatoes

Prepare “Perfect Mashed Potatoes” (but do not add milk) Wish together 1 cup of sour cream, 1/3 cup chopped chives and 1/4 cup prepared horseradish. Fold sour cream mixture into potatoes. Season with salt.

Saffron-Corn Mashed Potatoes

Prepare “Perfect Mashed Potatoes” (but do not add milk) Heat 2 tbsp. olive oil over medium high heat. Add 3/4 cup chopped onion and sauté for 2 minutes. Add 1 cup fresh corn kernels (cut from one ear of corn) and 4 minced cloves of garlic. Cook until soft, stirring often, about 4 minutes. Add 1/2 cup milk and 1/8 tsp. saffron threads. Bring just to boil; remove from heat, cover, and let steep 10 minutes. Stir into potatoes. Season with salt.

Source: Heda Hahn