Monday, December 5, 2016

Christmas Blog Hop: Recipes

Happy Monday Foxy Friends. Today the ladies at The Blended Blog have decided to give you a few weeks of Christmas blog Hops, today is Recipes, next week is Home tours and then the last week is Christmas Memories. If you're coming over here from Lana's blog, welcome! Thanks for stopping by!

In full disclosure my aunt gave me this recipe, and I've changed in a bit, but not much. I had these big plans to show you a step by step, but then when I got to actually cooking it, I was also cooking 4 other things (we decided to do another Thanksgiving Dinner) and forgot that I wanted to take pictures, I should have written a note on the stove. Oh well...and the recipe is?....Mashed Potatoes!  Now these aren't any normal mashed potatoes, nope, these are the easiest and best mashed potatoes you'll ever eat. It takes one pot, and all you have to add at the end is butter and mash away, no draining water, nothing, it's all done for you.


4 pounds of Russet potatoes, peeled and quared and cut into 1/2 inch pieces
12 tablespoons of butter (mine was salted)
1 teaspoon of sugar
1 1/2 cups of whole milk (could use half and half if you wanted)
1/2 cup of water
Salt and Pepper


Step 1:

Place cut potatoes into a colander and rinse under cold water until it runs clear (you have to look closely as it's not totally obvious, the water is just slightly cloudy, but not much, took me about a minute before mine ran clear), drain thoroughly.

Step 2:

Melt 4 Tablespoons of butter in large pot over medium heat, add potatoes, 1 1/4 cups of milk and all the water (if you are using unsalted butter, add 1 tsp now), cover.  Bring to a boil then reduce heat to simmer, stirring occasionally until potatoes are tender and most of the liquid is absorbed. (30-35 minutes).

Hint: My potatoes were super tender, and falling apart when most of the liquid was absorbed, you want a bit of liquid left, so when you mash they is something there to mash it up with

Step 3:

Off heat, add remaining 8 tablespoons of butter and mash with potato masher until smooth. I have not tried this with an electric mixer, as the potatoes are so soft that it takes about a minute of mashing. Fold in the remaining 1/4 cup of milk, until liquid is absorbed and potatoes are creamy. Enjoy!

And this is how it looked on my plate, yum! We have left overs for days, which makes me incredibly happy.

How easy is that? No draining of the potatoes, no having to put through potato ricer, can't get any easier than that!

Also on a side note: I made my killer stuffing recipe, and they turned out looking better this time, here's the new picture, if you want to get that recipe, click here.

Now hop on over to Carrie to see what she's cooking up!

 Linking up here

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