WHAT ARE DIRTY MASHED POTATOES RECIPES

Steps:

• Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
• Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
• Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
• Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
• Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

Steps:

• Put onion, mushrooms and 2 tablespoons of the butter in 2-quart casserole.
• Microwave on high power, uncovered, 2 minutes.
• Stir in tarragon, wine, salt and pepper.
• Microwave on high power for 5 to 7 minutes, until vegetables are very tender, stirring once.
• Set aside to keep warm.
• Put potatoes and water in 2-quart casserole, cover.
• Microwave on high power for 14 to 16 minutes, until very tender, stirring twice.
• Let stand, covered, 3 minutes.
• Add the rest of the butter (2 tablespoons) to potatoes, mash.
• Add mushroom mixture with its liquor and milk.
• Whip until fluffy.
• Add more milk if too thick.