ITALIAN MASHED POTATOES RECIPES

Steps:

• If you happen to use larger potatoes for the double batch, halve the large potatoes because the small ones for the regualr batch can be left whole.
• Place all the potatoes in a deep pot and cover with water.
• Place a lid on the potatoes and bring it to a boil.
• Once it starts to boil, uncover and cook until tender (about twelve to fifteen minutes).
• Then drain potatoes and put them back into the hot pot.
• Add the butter, the seasoning package, milk and cheese. It really depends on how creamy and cheesy you like your potatoes when deciding how much you want to add of the milk and cheese.
• Smash the potatoes until they are the desired texture.
• Add the amount of salt and pepper to taste you like and enjoy.

Steps:

• In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.
• Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.
• Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power [100%] until steaming, 1 to 2 minutes.)
• Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Add salt and pepper to taste.