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Sep 13, 2023 · Cook at a low rolling boil until fork tender, about 10 minutes. Drain the potatoes and return to the pot or a large mixing bowl. Mix in ingredients. Mash the cooked potatoes, then add 4 cloves of mashed roasted garlic, ¼ cup of room-temperature butter, 4 ounces of cream cheese, and ¼ teaspoon of both salt and pepper.
- Holiday Recipes, Potato Dishes, Side Dish
- 252
- American
Mar 12, 2024 · Add the cream cheese, buttermilk, salt, and pepper. Use a potato masher (or fork) to mash everything together. This doesn’t need to be perfect, since the small chunks of tender potatoes add great texture to the dish. Transfer to a dish, garnish with more butter or drizzle with olive oil, and sprinkle with fresh chives.
- Side
- 238
- American
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Oct 31, 2022 · Scrub potatoes clean and cut them into 1.5 inch chunks. Add them into a large 6 quart pot with cold or room temperature water, enough to cover them. Bring to a boil over high heat, and then reduce to medium high to cook for about 15 to 20 minutes uncovered. Drain the water and return potatoes to the pot.
- (12)
- 306
- Side Dish
Feb 23, 2024 · Boil Potatoes. Quarter the potatoes (or cut into 1-2 inch pieces). Place in a large pot of water, covering the potatoes by 1-2 inches. Add kosher salt and place over medium high heat. Once the pot boils, turn the heat down to medium and simmer/boil for 10-15 minutes.
- (1)
- American
- Side Dish
Mar 4, 2021 · Step 1: Fill a saucepan or large pot with cold water and bring it to a low, rolling boil. Add the baby red potatoes to the boiling water. Cook until fork tender, about 15 minutes. Step 2: Drain the boiling water.
- Side Dish
- 228
- American
Feb 6, 2024 · Transfer chilled mashed potatoes to an oven-safe dish. Cover the dish, and reheat it in a 300-degree oven for 20 minutes. Remove the lid and add a few tablespoons of milk and sour cream. Stir until warmed through. To Reheat in the Microwave: Transfer chilled mashed potatoes to a microwave-safe dish and cover it.
Mar 11, 2021 · Place potatoes in a large pot, then cover with 2 inches of cool water. Season with 1 teaspoon Kosher salt, then set over high heat and bring to a rapid boil. Cook for ~20 minutes, or until fork tender. Infuse the butter. While the potatoes are cooking, place butter in a small saucepan with garlic cloves.
