Time 45m Yield 18 Number Of Ingredients 7 Steps:
Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, 15 to 20 minutes. Drain well. Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.
Time 45m Yield 18 Number Of Ingredients 7 Steps:
Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, 15 to 20 minutes. Drain well. Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.
Time 30m Yield 5 serving(s) Number Of Ingredients 5 Steps:
Boil potatoes until soft. Drain water and put potatoes back in pan to evaporate excess water. Mash potatoes, mixing in salt, sour cream, chives, and horseradish. Serve immediately.
Time 40m Yield 8 servings. Number Of Ingredients 12 Steps:
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.
