Recipe Critic Mashed Potatoes

Clean potatoes and cut into 1 inch sized pieces.

Recipe critic mashed potatoes. Add cream cheese butter roasted garlic herbs salt and pepper to cooked potatoes and mash together until well blended. I guarantee that these are the best potatoes you ve ever tasted. Add the cheese sour cream butter ranch seasoning.

In a large pot add the potatoes and fill with water and bring to a boil. Place the potatoes and milk in a slow cooker and cook on high for 3 4 hours or until the potatoes are very tender and soft. Spray a baking sheet with cooking spray and set aside.

This recipe for 100 servings i usually cut it down to 10 servings 1 5lb bag of potatoes. Beat with hand mixer or masher until creamy be careful not to over beat potatoes. Step 2 in a small saucepan heat butter and milk over low heat until butter is melted.

Put them into your fridge uncovered and let cool. Cook in covered pot over medium heat in broth until very tender about 30 40 minutes. In a large bowl mix together mashed potatoes mozzarella egg flour jalapeno garlic and ham till combined.

Using a potato masher or electric beater slowly blend milk mixture into potatoes until smooth and creamy. It will take about 5 10 minutes to come to pressure and start counting down. If its too loose add a tablespoon of a flour at a time this will depend on the consistency of your mashed potatoes.

Check the potatoes after 5 minutes with a fork. Add the potatoes to the instant pot or electric pressure cooker no need for a trivet pour in the chicken broth salt italian seasoning garlic powder and pepper and stir. This is my secret recipe for garlic mashed potatoes reverse engineered from a certain italian restaurant.