10-12 small red potatoes cut in quarters, skins on
2 tablespoons water
2 tablespoons butter (if you want low fat ... omit the butter)
1/3 cup milk, cream, chicken broth, sour cream or any combination as I mentioned above. Combinations are endless.
Salt, pepper and seasoning to taste
Everyone loves mashed potatoes. But no offense Rachel Ray … I really do love your show and have learned alot, but sometimes I don’t even have 30 minutes. When it is a last minute change of plans and no time to do anything, I rely on these potatoes to go with a store bought roasted chicken or even some BBQ Ribs. I would rather make them from scratch, but sometimes that just doesn’t happen. These are so quick and so good, I even use these on regular nights rather than boiling them.
Honestly they are so versatile. This is the base recipe. However, I have added sour cream, bacon, ham, different cheeses, onions, scallions, herbs, butter, cream and just milk. Feel free to add whatever you enjoy in your potatoes.
1In a microwavable bowl at the cut potatoes, 2 tablespoons water and cover with saran wrap. Cook on high for 5 minutes, sir and test for doneness, Cook another 2-3 minutes.
2Drain the water, add the butter and mash slightly with a fork. Add the cream, milk, sour, cream or even just chicken broth and come to the right consistency, then add any additional seasoning you may want.
3Make sure to try any combination. Bacon, cheddar, gruyere, ham, onion, scallions, sour cream, a multitude of herb combinations, peppers, mushrooms, sausage, anything goes.
4NOTE: If you add any other raw vegetables such as peppers, mushrooms, sausage, etc. you would want those pre cooked. It is a great way to use up leftovers.
After adding your additional ingredients, cook another minute to heat and serve.
Member recipes are not tested by the CHOW food team.