Mash Potatoes

10 medium baking potatoes, quartered
1 to 1 1/2 cups hot milk or half-and-half
4 to 8 tablespoons butter
1 cup crumbled blue cheese
1 teaspoon salt
1/2 teaspoon ground white pepper

In 3-quart saucepan, bring potatoes and water to cover to a boil over high heat.

Reduce heat to low, cover, and cook until potatoes are very tender, about 20 minutes. Drain well and return to saucepan. Heat over low heat until all moisture is gone. Mash with potato masher or beat with an electric beater.

Gradually beat in 1/2 cup milk, all but 1 teaspoon butter, the blue cheese, the salt and pepper until smooth and fluffy. Add additional milk if necessary to make potatoes soft and smooth. Taste and add additional salt, if necessary.

Transfer potatoes to serving bowl and press remaining teaspoon butter into center

Crunchy Garlicky Mashed Potatoes recipe
3 cups water
1 cup milk
1 teaspoon salt
1/2 teaspoon minced garlic
3 cups instant mashed potato flakes
1/4 cup sour cream
1 (2.8 ounce) can French fried onions, crushed
1/4 cup grated Parmesan cheese

Spray a shallow 1 1/2-quart casserole with cooking spray.

In a saucepan bring water to a boil. Remove from heat and add the milk, salt and garlic; stir. Add the potato flakes and sour cream; mix well. Spoon potatoes into casserole. Sprinkle with onions and cheese. Broil 6 inches from heat source for 30 to 60 seconds until brown.

Dill Mashed Potatoes recipe
1 (22 ounce) bag frozen mashed potatoes
2 1/2 cups milk
1 1/2 teaspoons dried dillweed
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup dairy sour cream

In a 2-quart microwave-safe container, combine all ingredients except sour cream. Cook according to package directions. For thicker potatoes, cook longer. Stir in sour cream.

Serves 8.

Dirty Garlic Chive Mashed Potatoes recipe
6 small red new potatoes
1 cup heavy cream
1/4 cup butter
Salt and pepper, to taste
1 teaspoon fresh garlic
2 tablespoons fresh chopped chives

Boil potatoes and drain. Combine all ingredients and mash by hand in bowl or with an electric mixer.

Loaded Mashed Potatoes recipe
4 pounds medium baking potatoes
1 cup milk
12 ounces (1 1/2 cups) French onion dip
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup (2 ounces) shredded Asiago or fresh Parmesan cheese
1/4 cup crumbled cooked bacon

Peel potatoes and cut into eighths. Place in large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until tender. Drain; return to saucepan. Using potato masher, mash potatoes with milk. Blend in dip, salt and pepper.

Place potato mixture in shallow 2-quart baking dish. Sprinkle with cheese and bacon. Heat in 350 degree F oven for 20 minutes or until hot.

Mashed Potatoes with Lemon and Chives recipe
6 tablespoons butter, divided
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup chopped fresh chives
2 pounds russet potatoes, cut into 1-inch cubes
1/4 cup buttermilk

Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel and then chives and set aside.

Cook potatoes in a large pot of boiling salted water until tender. Drain. Return potatoes to pot and mash, add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season and serve.

Taco Mashed Potatoes recipe
4 cups prepared mashed potatoes
2 tablespoons taco seasoning
1 cup shredded Mexican cheese blend

Stir the taco seasoning into the hot mashed potatoes and sprinkle with the cheese. Place potatoes into an oven, microwave or covered on the stove until the cheese melts