Mashed Potatoes Four Ways
Dress up your mashed potatoes for the holiday season with your choice of Tessemae's mix ins!
WHAT YOU NEED
3 pounds Yukon gold potatoes, peeled and cut into chunks
coarse salt and ground pepper
1 stick (1/2 cup) grass fed butter, diced
1 cup half and half
Your choice of mix ins:
½ cup Tessemae’s Creamy Ranch + 1 cup shredded Cheddar
½ cup Tessemae’s Creamy Green Goddess + ½ cup chopped fresh herbs
½ cup Tessemae’s Habanero Ranch + 1 cup chopped cooked bacon
½ cup Tessemae’s Creamy Caesar + ½ cup grated parmesan
WHAT YOU DO
- Put the potatoes in a large pot, cover with cold water and add about a tablespoon of salt. Bring to a boil and cook until tender, about 12 minutes. Drain the potatoes and return to the pot.
- Turn the heat on low and cook for a few minutes, stirring, to get rid of any excess water in the potatoes. (A thin film will appear on the bottom of the pot when the potatoes are dry enough.)
- Press potatoes through a ricer or mash with a potato masher until smooth. Gently stir in the butter and cream over low heat until well combined and the potatoes are steaming hot. Do not over mix.
- Fold in mix ins and season with salt and pepper to taste. Garnish with more of the chosen mix in.