Number Of Ingredients 8 Steps:
Peel and quarter the potatoes and put them into a large pot with 1 Tablespoon salt. Boil uncovered until the potatoes come right off a fork when you stick them, about 15-20 minutes. While the potatoes are boiling melt butter in a small saucepan. Add cream, roasted garlic, salt and pepper and whisk together until combined. Bring to a boil then remove from heat, cover to keep warm. When potatoes are done, drain well, Put them back in the pot, pour cream mixture over them, add the cheese then beat with an electric mixer.
Time 25m Yield 3 Number Of Ingredients 7 Steps:
Poke vent holes in the potatoes. Microwave on high for 13 minutes. Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked. Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins. Mash potatoes and cheese sauce together until fully incorporated.
Time 1h Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook potatoes in boiling water until tender; drain and mash. Stir in cream cheese, sour cream, onions, melted butter, salt, garlic powder and pepper. Spoon into a 2 quart baking dish. Sprinkle with paprika and dot with butter. Bake uncovered at 375º for 20 minutes.
Number Of Ingredients 8 Steps:
In a saucepan, cover potatoes with water. Bring to a boil and then reduce temperature to a simmer. Simmer potatoes 15 minutes or until fork tender. Drain potatoes and place in mixer with flat beater. In a saucepan, combine milk and butter. Heat over medium heat until butter is melted. ‘Smash’ potatoes in mixer until smooth. Slowly add warmed milk mixture. Add cheese. Season with onion powder, salt, and parsley. Add white pepper to taste. Reserve some parsley for the top.
