Mashed Potatoes, Mashed Potatoes with Skins Loaded, Mashed Potatoes, Garlic Mashed Potatoes

Mashed Potatoes

  • 3 large potatoes, peeled and quartered
  • ¼ cup butter or margarine
  • ½ cup milk
  • salt & pepper to taste

Peel the potatoes, cut into quarters and place in a large pot. Cover the potatoes with salted water and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are fork tender, 20-25 minutes. Remove the pot from the stove. Drain the potatoes and return them to the pot. Add the butter or margarine, milk and salt and pepper to the cooked potatoes. Mash with a potato masher or use a mixer to mash the potatoes. Beat the potatoes until they are light and fluffy, or the mashed potatoes are whatever consistency you prefer.

Mashed Potatoes with Skins

  • 6 or 7 medium potatoes
  • ¼ cup butter or margarine
  • ¾ cup milk or buttermilk
  • salt & pepper to taste

Wash the potatoes, but do not peel. Cut the potatoes into cubes. Place the potatoes in a pot and cover with salted water. Place pot on stove over medium heat and bring water to a boil. Reduce heat and simmer the potatoes for 15-20 minutes until fork tender. Drain the potatoes, reserving the potato water. Place the potatoes in a bowl and allow them to cool for a few minutes. Add the butter and milk or buttermilk to the potatoes. Use a potato masher to mash the potatoes and skins until the mashed potatoes are creamy. If more liquid is needed to reach desired consistency add some of the reserved potato water. Add salt and pepper to taste.

Loaded Mashed Potatoes

  • 2 lbs. potatoes
  • 4 slices bacon
  • 8 oz shredded Cheddar cheese
  • ½ cup butter or margarine
  • 1 16 oz container sour cream
  • salt & pepper to taste

Cook the bacon in a large skillet over medium heat until the bacon is crisp and brown. Remove bacon from skillet and drain on paper towels. Set the cooked bacon aside. Peel the potatoes and cut into quarters. Place the potatoes in a large pot and cover with salted water. Bring water to a boil, reduce heat and simmer the potatoes for about 20 minutes, or until fork tender. Drain the potatoes and return to pot. Using either a hand mixer or potato masher mash the butter or margarine into the potatoes, add the sour cream while continuing to beat the potatoes. Crumble the bacon into the potatoes, add the shredded cheese and stir to combine. Stir in the salt and pepper to taste.

Garlic Mashed Potatoes

  • 6 or 7 Russet potatoes
  • 4 cloves minced garlic
  • 1 8 oz package cream cheese
  • 1 Tbsp butter or margarine.
  • Salt & pepper to taste

Peel the potatoes and cut into cubes. Place potatoes and garlic in large saucepan and cover with salted water. Bring pot of water to a boil, reduce heat and simmer until potatoes are fork tender, about 20 minutes. Drain potatoes and return to pot. Add the cream cheese and butter and use either a potato masher or mixer to mash the potatoes until smooth. Add salt and pepper to taste.