Adapted from The Pioneer Woman Cooks cookbook
5-6 russet potatoes
8 T margarine/butter plus 4 T (optional)
1-8oz package cream cheese (it helps if it is at room temperature)
1/4-1/2 cup milk/half & half
1-2 t seasoning salt (like Lawry's)
salt, to taste
black pepper, to taste
Preheat oven to 350 degrees.
1. Peel and cut your potatoes into chunks. Boil until fork tender.
2. Drain potatoes and return to your pot. Turn the stove on low and mash until most of the lumps are gone (and this allows the steam to escape).
3. Remove from heat and add margarine. Continue to mash.
4. Add cream cheese and continue to mash or stir until combined and melted.
5. Add milk and stir until creamy and/or desired consistency. Add more milk if you like them thinner.
6. Season with seasoning salt, salt, and black pepper. Be sure to taste and add more if needed.
7. Spoon mashed potatoes into a casserole dish and smooth the top. Dot with additional margarine if desired.
8. Bake* for 25-30 minutes.
*Pioneer woman said to cover but I didnt read this and baked them uncovered and they came out fine.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Sauted Zucchini, Squash, and Corn
This is my take on the blend you typically get with Mexican food if you are trying to be healthy and order sauted vegetables.
What you need:
1/2 pkg frozen corn, thawed
1 fresh zucchini, diced with skins on
1 fresh yellow squash, diced with skins on
1 T olive oil
Salt
Pepper
1. Heat a skillet over medium heat. In a small bowl combine corn, zucchini, squash, oil, and salt & pepper. Toss to coat.
2. Once you skillet is heated, add vegetable and cook until fork tender. Do not over cook.
3. Add fresh cilantro if you are feeling spicy!
What you need:
1/2 pkg frozen corn, thawed
1 fresh zucchini, diced with skins on
1 fresh yellow squash, diced with skins on
1 T olive oil
Salt
Pepper
1. Heat a skillet over medium heat. In a small bowl combine corn, zucchini, squash, oil, and salt & pepper. Toss to coat.
2. Once you skillet is heated, add vegetable and cook until fork tender. Do not over cook.
3. Add fresh cilantro if you are feeling spicy!
Mashed Sweet Potatoes
2 large sweet potatoes
2 Tablespoons margarine
1/8 - 1/4 cup milk
Kosher salt
1. Peel and dice sweet potatoes. Place in medium saucepan and fill with water until just covered. Salt water generously.
2. Bring potatoes to a boil until fork tender. Drain.
3. Add margarine and mash with potato masher until most of the large chunks are gone. Add milk to taste and continue to smash until you have reached your desired consistency. Salt to taste.
2 Tablespoons margarine
1/8 - 1/4 cup milk
Kosher salt
1. Peel and dice sweet potatoes. Place in medium saucepan and fill with water until just covered. Salt water generously.
2. Bring potatoes to a boil until fork tender. Drain.
3. Add margarine and mash with potato masher until most of the large chunks are gone. Add milk to taste and continue to smash until you have reached your desired consistency. Salt to taste.
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