Perfect Mashed Potatoes
If you leave the peel on the potatoes, use a potato masher rather than the mixer to mash the potatoes.
Prepare Perfect Mashed Potatoes (or Boursin Mashed Potatoes, Blue Cheese-Rosemary Mashed Potatoes, or Buttermilk-Bacon Mashed Potatoes) as directed. Transfer to a bowl. Cool slightly. Cover tightly; chill for 24 to 48 hours. Place potato mixture in a 4- to 5-quart slow cooker. Cover and cook on low-heat setting for 3-1/2 to 4 hours or until heated through. Stir before serving. Or place cooled potato mixture in a 3-quart rectangular baking dish. Cover tightly; chill for 24 to 48 hours. To serve, preheat oven to 350°F. Uncover; bake about 1-1/4 hours or until heated through.
Boursin Mashed Potatoes:
Prepare as directed, except beat in two 5.2-ounce packages semisoft cheese with garlic and fine herbs with the milk until smooth and creamy. If desired, beat in 1/4 cup fresh snipped Italian (flat-leaf) parsley. Nutrition Facts per serving: 270 cal., 5 g protein, 26 g carb., 18 g total fat (12 g sat. fat), 15 mg chol., 3 g dietary fiber, 4% vit. A, 45% vit. C, 455 mg sodium, 4% calcium, 6% iron
Blue Cheese-Rosemary Mashed Potatoes:
Prepare as directed, except beat in one 3-ounce package cream cheese, softened, and an additional 2/3 cup milk until smooth and creamy. Beat in 2/3 cup crumbled blue cheese and 2 teaspoons snipped fresh rosemary. Nutrition Facts per serving: 215 cal., 6 g protein, 25 g carb., 11 g total fat (6 g sat. fat), 30 mg chol., 3 g dietary fiber, 7% vit. A, 45% vit. C, 433 mg sodium, 9% calcium, 6% iron
Buttermilk-Bacon Mashed Potatoes:
Prepare as directed, except replace milk with buttermilk or sour milk. Stir in 1/2 cup crisp-cooked crumbled bacon (about 8 slices) and 1/3 cup finely chopped green onions. Nutrition Facts per serving: 188 cal., 6 g protein, 25 g carb., 8 g total fat (4 g sat. fat), 20 mg chol., 3 g dietary fiber, 4% vit. A, 46% vit. C, 439 mg sodium, 4% calcium, 7% iron
Prepare Perfect Mashed Potatoes as directed. Cover and chill leftover potatoes overnight or until thoroughly chilled. Use your hands to mix 1-1/2 cups mashed potatoes; 1 egg, lightly beaten; and 2 tablespoons chopped green onion (1). Place 1/2 cup flour in a shallow dish. Form 1/4 cup potato mixture into a 1/2-inch-thick patty. Dip both sides of patty in flour. Repeat with remaining potato mixture. In a large skillet heat 3 tablespoons vegetable oil over medium heat. Add patties; cook for 8 minutes or until golden, turning patties once (if necessary, work in batches). Makes 6 patties. Nutrition Facts per patty: 162 cal., 3 g protein, 16 g carb., 9 g total fat (2 g sat. fat), 40 mg chol., 1 g dietary fiber, 2% vit. A, 16% vit. C, 106 mg sodium, 2% calcium, 6% iron
Prepare Perfect Mashed Potatoes as directed, except cook 3 cloves garlic, halved, with the potatoes. Beat in 1/4 to 1/2 teaspoon freshly ground nutmeg with the butter. Reduce milk to 2 to 4 tablespoons and add salt and ground white pepper to taste. Cool slightly. Beat in 2 eggs and 1/2 cup grated Romano cheese on low speed. Preheat oven to 450°F. Grease a 15x10x1-inch baking pan. Using a pastry bag fitted with a large star tip, pipe potatoes into eight mounds on prepared baking pan. (Or spoon eight mounds onto baking pan.) Drizzle mounds with 2 tablespoons melted butter. If desired, sprinkle with additional nutmeg. Bake for 10 to 12 minutes or until lightly browned. Makes 8 servings. Nutrition Facts per serving: 249 cal., 7 g protein, 31 g carb., 11 g total fat (7 g sat. fat), 81 mg chol., 4 g dietary fiber, 7% vit. A, 56% vit. C, 224 mg sodium, 9% calcium, 9% iron