Ingredients :
- 6 large russet potatoes, peeled and cubed
- 1/2 cup butter, cubed
- 1 cup warm whole milk or heavy cream
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- TOPPING OPTIONS:
- 1 cup softened butter
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 cup frozen chopped broccoli, steamed
- 1 cup gravy
- 1 cup sautéed sliced mushrooms
- 1 cup crispy shallots
- 1/2 cup minced chives
- 1/2 cup chopped fresh parsley
- Salt & pepper
Directions :
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain.
- In a small saucepan over medium heat, melt butter. Stir in milk, salt and pepper; heat through. Pour over potatoes; mash until light and fluffy.
- Serve potatoes in a slow cooker on warm, along side bowls filled with topping options.
