1. Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.

2. Add half-and-half and remaining ingredients to potato mixture; stir well to combine.

Variation 1

Golden Buttermilk-Chive: Follow the basic recipe through step 1, swapping in Yukon gold potatoes for baking potatoes. Add 2/3 cup warm low-fat buttermilk, 1/4 cup warm 1% low-fat milk, 3 tablespoons melted butter, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon white pepper to potato mixture; stir well. Top with 8 teaspoons chopped fresh chives. SERVES 8 (serving size: about 2/3 cup) CALORIES 190; FAT 4.6g (sat 2.9g); SODIUM 335mg

Variation 2

Turnip and Leek: Follow the basic recipe through step 1, decreasing potatoes to 2 pounds and adding 1 pound cubed peeled turnip. Add 2/3 cup half-and-half, 1 tablespoon melted butter, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper; stir well. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 2 cups chopped leek; cook 4 minutes or until tender, stirring frequently. Stir into potatoes. SERVES 8 (serving size: 2/3 cup) CALORIES 179; FAT 5.4g (sat 3.3g); SODIUM 357mg

The Garlic and Cheese

Recipe here

The Horseradish

Recipe here

The Cookin Mama’s Smashed potatoes

ingredients

14 unpeeled red potatoes

1/2 pound of bacon fried and crumbled

16 oz of sour cream

6 green onions chopped

1 small bag of cheddar cheese

I packet of ranch dip

Directions

Boil unpeeled potatoes until tender

add above ingredients to potatoes and smash with a potato masher

only smash a little for chunkier potatoes

or if you want more of a mashed potato consistency smash more!