Can’t decide on your mashed potatoes? Make these 3-way mashed potatoes and make everyone happy.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 10servings
Ingredients
3poundsrussetYukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
1/4cupbutter
1/2- 3/4cupmilk
1teaspoonfine sea salt
1/2teaspoonground black pepper
Asiago Cheese and Sun-dried Tomato Pesto Mashed Potatoes:
1/2cupsshredded Asiago cheese
1tablespooncup sun-dried tomato pesto
Prosciutto-Sage Mashed Potatoes:
1tablespoonchopped fresh sage
2ouncesprosciuttodiced
Spicy Double-Smoked Mashed Potatoes:
1/2cupsshredded smoked Gouda cheese
1teaspoonsfinely chopped chipotle pepper in adobo sauce
1clovegarlic
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.