Two Potato Mash Recipes

TWO POTATO MASH

Steps:

• Peel and quarter regular potatoes. Peel and cut sweet potatoes into eighths.
• In a large saucepan, cover regular potatoes with cold water. Bring to a boil and cook 5 minutes.
• Add sweet potatoes and cook another 15 minutes or until fork tender.
• Drain potatoes, and return to low heat for 3 minutes to dry, shaking occasionally.
• Mash potatoes until smooth. Continue mashing while gradually adding milk.
• Stir in remaining ingredients.

DOUBLE POTATO MASH

Steps:

• Preheat the oven to 425 degrees F.
• Loosely wrap the sweet potatoes individually in aluminium foil and cook in the oven for 1 1/2 hours or until cooked through. Leave to cool in their foil parcels.
• Meanwhile, peel and chop the white potatoes and cook them in salted water until tender; then drain and mash.
• Open the sweet potato parcels carefully over the mashed white potatoes to catch all the juices that have leaked from them. Still holding each sweet potato over the other potatoes, peel the skin away with your fingers and scoop out the flesh into the mash.
• Add the oil and mace and beat the potatoes together very well with a wooden spoon adding salt and pepper, to taste. Serve immediately.

RANCH MASHED POTATOES FOR TWO

Steps:

• Bring chicken broth to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain.
• Beat potatoes with an electric mixer until smooth. Mix in dressing mix.

DOUBLE-BAKED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

MASHED POTATOES FOR TWO

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
• Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
• Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.