#tastyspuds

[rawpleasures]

The tang of buttermilk, the heat of horseradish, and the freshness of chives make these mashed red potatoes taste even better. They go well with any meal because they are creamy and tasty.

Ingredients: 2 lbs red potatoes, washed and cut into chunks. 1/2 cup buttermilk. 2 tablespoons horseradish. 2 tablespoons chopped chives. Salt and pepper to taste.

Instructions: Boil the red potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add buttermilk, horseradish, and chopped chives to the pot with the potatoes. Mash the potatoes using a potato masher until smooth and creamy. Season with salt and pepper to taste, and stir to combine. Serve hot, garnished with extra chives if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Valentina Chrysostomou

[benjamingodfre]

These Aerosmith potatoes are bursting with flavor, thanks to the zesty Meyer lemon and savory garlic salt. They make a perfect side dish for any meal or a delightful snack on their own.

Ingredients: 6 medium-sized potatoes, scrubbed and cut into wedges. 2 tablespoons olive oil. 2 Meyer lemons, zest and juice. 2 teaspoons garlic salt. Freshly ground black pepper, to taste.

Instructions: Preheat the oven to 425F 220C and line a baking sheet with parchment paper. In a large bowl, toss the potato wedges with olive oil, Meyer lemon zest, garlic salt, and black pepper until evenly coated. Spread the potato wedges in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through. Remove from the oven and drizzle with Meyer lemon juice before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

skelleftea hundungdom lank till annan webbplats oppnas i nytt fonster

[aprendizajeinvisible]

Creamy and flavorful mashed potatoes cooked to perfection in a slow cooker, with the tanginess of sour cream and the freshness of chives.

Ingredients: 3 pounds potatoes, peeled and diced. 1 cup chicken broth. 1/2 cup sour cream. 1/4 cup butter. 1/4 cup chopped chives. Salt and pepper to taste.

Instructions: Place diced potatoes in the slow cooker. Pour chicken broth over the potatoes. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender. Mash the potatoes in the slow cooker using a potato masher. Stir in sour cream, butter, and chopped chives until well combined. Season with salt and pepper to taste. Serve hot, garnished with additional chives if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Eusko-lorak

[sfungirl-blog]

The best spuds EVER!! #tastyspuds #delish #spudhut (at Princeton, Indiana)