MASHED POTATOES

For the Mashed Fingerling Potatoes

Start by chopping fingerling potatoes into 1” cubes and placing them into a large saucepot. Cover with water and add a pinch of salt.

Bring to a boil and cook for 15 minutes or until completely tender.

Once tender, drain and place back into the saucepot and mash using a potato masher.

Once mashed, add in heavy cream and unsalted butter. Whisk until fully incorporated.

Season with kosher salt and freshly ground pepper.

For the Whipped Potatoes

Start by peeling and chopping Yukon gold potatoes into even 1” cubes and placing them into a large saucepot.

Cover with cold water and a pinch of kosher salt, then bring to a boil and cook for 15 minutes or until completely tender.

Drain the potatoes. Then, using a potato ricer, rice the potatoes into the pot.

Once mashed (riced), add in heavy cream and unsalted butter. Whisk together

Slowly and in batches add and mix in the swiss cheese of choice.

Once incorporated, whisk together until the cheese and starch of the potatoes have created a stretchy consistency (halfway between mashed potatoes and fondue).

Season with kosher salt and freshly ground pepper to taste.

For the Loaded Mashed Potatoes

Start by peeling and chopping large russet potatoes one at a time. Immediately upon chopping, place the pieces into a saucepot filled with water (off the heat).

Salt the water and bring it all up to a simmer. Once at a simmer, cook the potatoes for 15-20 minutes, until a paring knife inserted into a potato chunk and twisted effortlessly cracks the cube in half, in which the potatoes are ready to drain.

Draining the potatoes and use a potato ricer to rice the potatoes back into a saucepot.

Once all of the potato pieces have been riced, add in milk, unsalted butter, crispy chopped bacon, finely minced chives, an optional teaspoon of cayenne pepper, chopped scallions, and a few hefty shakes of Hidden Valley Ranch seasoning.

Add 4 ounces of grated cheddar and a few generous twists of freshly ground black pepper and mix until thoroughly combined.

Plate a bowl of potatoes and top with even more garnishes: shredded cheese, bacon, and scallions.