Basic Mashed Potatoes

INGREDIENTS
Choose inexpensive Russet Potatoes -- they should be medium sized. Prepare 2 to 3 potatoes person person, depending on whether you want left over. If you do not, cut down to about 1-2 per person. People eat more mashed potatoes than baked.

METHOD
You may peel and quarter potatoes a head of time. To keep them from discoloring, cover in cold water. It is also fine to cook them ahead of time, mash and then reheat in the microwave just before eat.

Peel, quarter and cover with water. Boil until potatoes are just tender - that means you can easily stick them with a fork.

Mash them with a large spoon and then use a hand mixer to whip. Add a little milk (carefully or you will have runny potatoes and there's no reverse) and butter. I like to add butter after I whip and then stir it in when it is melted. I don't mind lumps -- if you do, cook potatoes until they don't hold together when you poke them with a fork. Then drain very well and whip.

Note: These days with the costs of fuel, shipping groceries has made potatoes more expense. But you don't want to get the bargain 10 pound bag only to let them rot. Consider a big bag and then make potato soup. Or buy instant potatoes if they are cheaper.

Comments

Mulled Hot Cider

Of course, you might have a little wine with dinner -- but grab a gallon of apple juice, cinnamon sticks and a few oranges. You can put a few raw cranberries in also -- cook it is your crock pot to make the whole house smell like a holiday. Do it early in the day and enjoy it all day long. INGREDIENTS • 1-3 (2") cinnamon stick • 5-10 whole cloves • 1 Orange, thinly sliced METHOD If you are making a small batch-use fewer spices, for a gallon use the max. Combine ingredients in a non-aluminum saucepan. Place over medium heat and bring to a boil. Reduce heat and simmer for 15 minutes. Serve in mugs

Easy Turkey Gravy

I like gravy. It is something someone should show you how to make if you have never done it. Use flour to thicken gravy, mix the flour with cold water first. Then add a little bit of gravy drippings to the flour mixture and stir it in so that there is some oil in the mixture -- that will help prevent lumps. Don't let the heat get too high -- that causes the flour mixture to bake in blobs. Instead let the drippings rest while you make the flour mixture, then add it to the drippings, stir it all in and then gradually heat it up. If you drippings are pretty dried up, add water and cook them off the bottom of pan, stirring. Then turn off the heat and begin making your flour mixture etc. You can add a little white wine to turkey gravy - red wine to beef. But for your first few times, try a short cut method - INGREDIENTS Turkey Pan Drippings 1 Can Cream of Mushroom Soup Pepper to Taste Parsley (optional) METHOD Scrape pan drippings into saucepan, add a ½ to 1 whol...

Crock Pot Series - Pot Roast

INGREDIENTS 3 pounds chuck roast salt and pepper to taste 1 TBSP minced garlic 1 packet dry onion soup mix, 1 TBSP dry Basil, 1 Bay Leaf 1 cup tomato sauce (or Red Wine) -- if you don't have enough, add a little water 4-6 carrots, 2-3 inch lengths 2-3 onions, quatered 4-6 potatoes, peeled and cubed 1-3 stalks celery, chopped METHOD 1.Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat - at the last minute add 1 TBSP of minced garlic to the frying pan to flavor the beef. Turn off heat. 2.Place beef in the slow cooker 3.Put tomato sauce / Red Wine, soup mix and spices in pan to "rince" out the garlic and other flavors of the beef. 4.Add carrots, onion, potatoes and celery to crock pot - then pour tomato sauce over all. 5.Cover and cook on low setting for 8 to 10 hours.

Recipes Rewind

Search This Blog