This is one of my favorite ways to fix mashed potatoes. Int fact, I freeze rosemary each summer with this dish in mind. I increased the garlic from the original recipe, and my family hasn't complained a bit.
—Kathy Rairigh of Milford, Indiana
Meet the Cook: As a pastor's wife, I cook for crowds often. This dish's always a hit. My own family - we have a daughter, 11, and a son, 10 - thinks the potatoes are a must with London broil or marinated grill chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear.
-Michelle Grigsby, Beavercreek, Ohio
"WE ALWAYS had mashed potatoes with our roast beef, only we called them 'creamed' potatoes, a cloud-like delight crowned with golden-brown gravy from the roast! Any kind of potato will do...the secret to making them light and fluffy is in the whipping!"
Leaving the tender skins on the spuds not only saves time, it sparks the taste and adds color to these hearty mashed potatoes. They're perfect with the pork roast and versatile enough to go well with other entrees.
Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
From Dansville, Illinois, Lori Piatt shares the secret behind her savory spuds. "I dress up instant potato flakes with cream cheese, French onion dip and garlic salt," she explains. "I'm always elected to bring these rich potatoes to family get-togethers."
If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. "It's a good way to finish off extra mashed potatoes," says Margaret Mayhugh of Murphysboro, Illinois.
These potatoes are a speedy side dish that complements most any entree. Feta cheese adds a rich zesty flavor. A neighbor supplies me with garden-fresh chives, but you can use frozen or dried chives for more convenience.—Jean Komlos, Plymouth, Michigan