3-Way Mashed Potatoes
Can’t decide on your mashed potatoes? Make these 3-way mashed potatoes and make everyone happy.
Servings: 10 servings
Ingredients
- 3 pounds russet Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
- 1/4 cup butter
- 1/2- 3/4 cup milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Asiago Cheese and Sun-dried Tomato Pesto Mashed Potatoes:
- 1/2 cups shredded Asiago cheese
- 1 tablespoon cup sun-dried tomato pesto
Prosciutto-Sage Mashed Potatoes:
- 1 tablespoon chopped fresh sage
- 2 ounces prosciutto diced
Spicy Double-Smoked Mashed Potatoes:
- 1/2 cups shredded smoked Gouda cheese
- 1 teaspoons finely chopped chipotle pepper in adobo sauce
- 1 clove garlic
Instructions
- In a large saucepan, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot saucepan. Add butter. Let stand, uncovered, for 2 to 3 minutes.
- Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling. Prepare the rest of your ingredients. Fry prosciutto over medium heat until crispy and set aside. Finely chop garlic or push through a press and set aside.
- Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk. Divide potatoes into 3 portions.
- For each variation, stir in prepared ingredients. Serve with additional butter, if desired.
