Saturday, November 15, 2008

Terrific Taters

Happy 100th recipe post to me!! Wow, time flies, but this blog is such fun. Thanks to all who stop by to read on a regular basis.

No matter how we make them, despite any changes that we ever make, James and I always love to eat mashed potatoes. For our first anniversary, he took me to Paula Deen's restaurant. You guessed it! We had mashed potatoes among many other things. James commented that they were good enough to probably have a whole stick of butter in them. We researched the recipe when we got back home only to discover that (YIKES) they did have a whole stick of butter in them. Most often we have them as a tag along to a roast. Most times, we opt not to worry about the butter content.

Every year I wrestle with whether or not to have them as a part of the Thanksgiving menu.
You see, my father in law really does not like sweet potatoes. I know he has been eating them every year just to be nice. So, sometimes we will have mashed potatoes too. I am still not sure what we will do about the potatoes this year. Okay, so I know I should have that figured out by now, but we work last minute around here. It is all a part of the fun. So, if you decide to eat mashed potatoes, here is a recipe to help you out. They are always yummy.

By the way, it is not Paula's exact recipe, but still good

Mashed potatoes:

4-6 medium to large potatoes, peeled and sliced 1/4 inch thick
1 stick of butter
1/4 milk (warmed but not boiling)
2 Tbsp. sour cream
1 tsp. salt
1 tsp. pepper

*I have been known to substitute veggie cream cheese when I do not have sour cream.

In large pot, cover the peeled potatoes with water and bring to a boil. Boil for about 25 minutes until fork tender. Drain and return to the pot over medium heat. Add the butter by the Tbsp. until you have added the whole stick. Sprinkle in the salt and pepper. Pour warm milk over mixture, and then add the sour cream. With a potato masher, mash the mixture until it reaches your desired consistency. We usually leave some consistency to the potatoes, as we do not like them to be mushy. Garnish with your choice of green onions, chives, parsley, bacon, or cheese.

1 comment:

JEWEL said...

Lucky you, Paula Dean's! Congrats on your 100th.

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