Potato Perogies - January 24, 2011

As many of you, I am a mutt. Meaning I have so many heritages in my family that it's difficult to just say I'm this or that. But I do know that with each of these countries that my family has come from they brought along some yummy meals! A good percentage of me is Polish. And one of the dishes I ADORE is potato perogies. Many cultures have a similar dish, example: the Italians have raviolis.
Now we have had these at Christmas time and special occasions and I have never been a part of the prep process. And boy was I in for a shock! This had to be the most time consuming process EVER! I had left over mashed potatoes from the other evening and lucked out in saving that part of the process. Still, even with that, it took me about 3 hours prep time. But they were SOOOO good!


Ingredients:
(I was able to make about 60)
Cheesy Mashed Potatoes (about 1 1/2 - 2 lbs)
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
(allrecipes.com)

Directions:
Step 1: On level 2 whisk together the butter, sour cream, eggs, egg yolk and oil for approx 3 minutes
Step 2: Add in salt and flour, one cup at a time, mixing on level 2 for approx 4 minutes
Step 3: Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Step 4: Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears
Step 5: Cut into circles using a cookie cutter, perogie cutter, or a glass
Step 6: Brush a little water around the edges of the circles, and spoon some filling into the center
Step 7: Fold the circles over into half-circles, and press to seal the edges, set on cookie sheets
Step 8: Refrigerate for about 2 hours
Step 9: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top
Step 10: Add some butter to a frying pan and fry each perogie for approx 1 min each side
Step 11: Serve with sour cream

Tips:
* With this recipe you should have plenty to freeze. And because this is such a LOOOONNNGG process you will want to freeze some so you don't have to do it all over again too soon!
* I used leftover mashed potatoes. I also threw threw them back in the mixer and added some sauteed onions, then let them cool. You want to make sure you use cooled potatoes.

Best Steak Marinade - January 19, 2011

My husband and children aren't big steak eater which is a horrible thing for me, because I love me some steak. Usually the only way they will eat them is by force or pity. But this marinade made all the difference. Now I don't think they LOVE steak as much as I would like, but I do believe we are one step further away from hamburger helper.

Ingredients:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic
(allrecipes.com)


Directions:
Step 1: Mix all ingredients in mixer using whisk attachment on level 2 for 2 minutes
Step 2: Pour marinade over desired type of meat
Step 3: Cover, and refrigerate for up to 8 hours, Cook meat as desired

Tips:
* The longer you marinate the better! Flavor flavor flavor!
* Even the simplest recipes can make the biggest difference. An useasoned/unmarinated piece of meat will never taste as good as one you show a little love to!

Gluten Free Chocolate Chip Muffins - January 18, 2011

So I'm not usually a gluten free cook, nor am I any kind of cook for that matter, but I figured I would give it a shot. And not being a gluten or gluten free aficionado I figured first let me see what gluten really is. Webster's dictionary defines gluten as: a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough. I still felt lost. Why wouldn't my dough sticking together be a good thing? So again I researched... apparently gluten is 'bad' for you if you have Celiac disease or have any other gluten-related medical condition. It seems it can be harmful to your digestive system. Now I have never been told that I have any sort of condition so until I am told otherwise I don't see the harm in continuing my 'normal' diet. But that isn't to say I can't include new gluten free items into that diet!



Ingredients:
1 cup brown rice flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup tapioca flour
1/4 cup buckwheat flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2/3 cup buttermilk
1/3 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
(glutenfreeresource.com)

Directions:
Step 1: Mix together the eggs, milks, butter and vanilla. Use whisk attachment and level 2 approx 2 minutes.
Step 2: Add in the first 8 items on the list (all the dry items) and mix on level 2 then 4 for approx 3 minutes
Step 3: On stir setting add in chocolate chips
Step 4: Coat muffin cups with cooking spray; fill three-fourths full with batter
Step 5: Bake at 350° for 12-16 minutes or until a toothpick comes out clean
Step 6: Cool for 5 minutes on wire rack

Tips:
* Always try anything once. Now I wasn't a huge fan of these, in fact I felt that they tasted like dry cookie dough, but I tried it. you never know when you're going to find a new favorite!
* Do research. I have always found that if you don't know something... ask. Knowledge is power right?!?!

Teriyaki Chicken Marinade - January 17, 2011

I am a lover of all things food. I am a lover of all different cuisines. I wasn't always this way. I was the girl who wouldn't eat off my plate if two different foods were touching, or if there were too many colors. And now I have children who seem to have the same deterrents as I once did. So that is one of the reasons I never ventured out from the 5 basic meals I made for family dinners. Well now they are in trouble because not only have I discovered that there are endless recipes out there. I also found that I am no longer picky and LOVE trying new things.
So as not to torture my family, but still introduce new items into our dinner menus I decided to start basic. One of the meals I tried was Teriyaki Chicken. And let me tell you that it was right up there with any take out I have ever ordered!

Ingredients:
1 tbsp cornstarch
1 tbsp cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
3 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
4-6 boneless skinless chicken breasts
(allrecipes.com)

Directions:
Step 1: In Mixer combine all ingredients and set to level 2 using whisk attachment, continue to mix until well blended
Step 2: Pour mixture into a small saucepan over low heat and let simmer, stir frequently, until sauce bubbles and thickens. Then allow to cool
Step 3: Pour cooled sauce into bottom of greased 9x13 casserole dish. Coat chicken in sauce and marinade in pan in the fridge for at least an hour ( I left it in for 4 hrs)
Step 4: Preheat over to 375 and bake for 30 minutes
Step 5: Brush chicken with sauce every 10 minutes during cooking
Step 6: Serve with rice


Tips:
* Be sure to stir the sauce as its cooking over the stovetop. It easily can burn right onto the bottom of your saucepan! I've tested this out for you and know it to be true. So really take my word and don't try this at home!
* Don't forget to defrost your chicken prior to marinating it. If you have not you may need to wait til the next day to make this dish... again I tested this and you can just sit and learn from my mistakes.

Pazooki - January 16, 2011

Have you ever been to Oregenos Restaurant? So their food portions are pretty ginormous. And Not only do they offer these insanely large appetizers and crazy big meals, after all that they ask if you have saved room for dessert. And I have been that person to say 'yes please'. Regardless of the fact that I have ate my weight in pasta and unbuttoned my jeans about 20 minutes ago. But I'll tell you what... even though I have now put myself in the 'I have to wear my fat pants tomorrow' position. I loved every single bite of it. Enjoy!


Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract ( I put in 2 extra tsp)
2 large eggs
2 cups of chocolate chunks
vanilla ice cream
(grouprecipes.com)

Directions:
Step 1: Beat butter, granulated sugar, brown sugar and vanilla extract on level 2 until creamy
Step 2: Add in flour, baking soda and salt
Step 3: Add eggs, one at a time and stir mixture on level 4 until well blended
Step 4: Preheat oven 375
Step 5: Fill 6'' skillets with dough, be careful not to overfill
Step 6: Bake about 12-18 minutes till golden brown, but still a little soft in the center
Step 7: Do not remove from ramekins. Top with scoop of ice cream


Tips:
* I made my cookie dough ahead of time since I was planning on making the dessert at my parents' house. This way we only had to bake and indulge in this ahhhhmmmazing goodness!
* Do not let your 1-year-old sit on your kitchen counter near the mixer while you grab for the chocolate chunks. There is a slight chance she might toss a purple crayon in your mix and as you are none the wiser you blend up the dough and wonder to yourself why it has all of the sudden changed in such a drastic color...

Mac & Cheese - January 15, 2011

So I decided to branch out once again and make something else from scratch ... cue the spotlight and wonder woman costume! I decided to make a classic feel good meal - Macaroni and Cheese.
Again I must say that after all the chopping and boiling and mixing and CLEANING just buying a box of Kraft Mac and Cheese is so much easier. And I use to consider that cooking. I mean you have to boil, drain, add milk, butter and cheese right!?!? Maybe we can agree to call it cooking, just novice cooking. Because I would hate to feel like a failure when I opt for the box!


Ingredients:
(6- 8 servings)
6 tablespoons unsalted butter
1/2 pound elbow macaroni
6 tablespoons all-purpose flour
3 cups whole milk (*I used 2 cups milk and 1 cup heavy cream)
1 teaspoon salt
1/4 teaspoon ground black pepper
pinch cayenne
2 1/2 cups grated cheddar cheese (* I added an extra cup of Colby Jack Cheese)
1/2 cup fine bread crumbs
1 teaspoon Essence (*I did not use this)
1 teaspoon crushed garlic (*not in the original recipe)
1/2 onion very finely chopped (*not in the original recipe)
(foodnetwork.com emril's mac and cheese - *changes I made)

Directions:
Step 1: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside
Step 2: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well
Step 3: Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. add garlic and onion
Step 4: In mixer on level 2 with whisk attachment mix together flour and milk for approx 2 min
Step 5: Add the salt, pepper and cayenne into mixer and blend well
Step 6: Pour mixed ingredients into the saucepan and use a whisk while on med heat continually stirring for 3 -4 min, then remove from heat.
Step 7: Add the 3 cups of cheese (2 cheddar and one colby) stirring well. Add the noodles and stir well. Pour into the prepared dish
Step 8: In a small mixing bowl combine the remaining 1/2 cup of cheese with the bread crumbs then sprinkle it evenly over macaroni
Step 9: Bake at 350 for 25 minutes, then allow to cool for 5 minutes before serving

Tips:
* I doubled this recipe because 1/2 a pound of macaroni didn't sound like enough. Believe me it was enough! I will be eating this for leftovers for days to come!!!
* The original recipe didn't seem to have enough zing to it. My good friend offered up some additional ingredients which made it even that much better! Lessons: 1) when a friend gives you a suggestion give it a shot. 2) garlic and onions make everything better.

Basic Pizza Dough - January 14, 2011

If your kids (and husband) are like mine then there is very little they like more in this world than a hot slice of pizza. And lucky for them my purpose in life is to make them the happiest humans on the planet (you can't see it but I have a sarcastic, delirious and exhausted glazed over smile). I decided to have a Family Make Your Own Pizza Night. And the reaction was something like... 'This is delicious. You are the best mom ever!'. That's right the BEST. Now I know that title will quickly lose it's gusto as soon as I mention bath time, but for one moment in time I was the BEST!
Now I prepared some homemade pizza sauce earlier, so as soon as my dough was ready to roll all we had to do was 'decorate' our pizza's, bake and enjoy!



Ingredients:
(says it makes enough for 3 12inch - but I felt it was only enough for 2)
1 tbsp active dry yeast
1 1/2 cups of warm water
3 1/2 cups of flour
1 tablespoon extra virgin olive oil
a pinch of salt
(www.annamariavolpi.com)

Directions:
Step 1: Pour yeast and warm water into mixer and let dissolve for about 5 minutes
Step 2: Add flour, oil and salt using bread attachment set on level 2 for 3 minutes (or until all ingredients are well mixed)
Step 3: Sprinkle flour on counter work space and knead dough briefly covering ball in flour
Step 4: Use some oil to coat a large bowl and place balled dough in there, make 2 incisions with knife in 'x' shape, and cover with kitchen towel for 1 1/2 - 2 hours
Step 5: When dough has doubled it's size punch hole in center to relieve air bubbles
Step 6: On a lightly floured work space cut dough into 3 equal pieces ( I cut into 2)
Step 7: Back on work space use roller and hands to shape pizza into shape (about 12inches in diameter)
Step 8: Sprinkle cornmeal on pizza pans and place shaped dough on them
Step 9: Add sauce, cheese and toppings
Step 10: Bake at 500 for about 20 - 25 minutes (you will know it's done by looking under one side of dough and it is light brown)

Tips:
* I used Bread flour rather than all purpose. I has recently used it for another recipe and had it in the pantry. I figure either is fine. But since it was bread that I was making...
* As with making most breads it takes a while for the dough to rise. Be sure to plan your meal ahead of time. Nothing is worse than a overly hungry belly and the smell of pizza cooking!

Platinum Blondies - January 13, 2011

I solved the whole TERRIBLE brownie mystery. You see I'm not a brownie... I'm a BLONDIE! So I opted for the platinum version of the tasty baked bar goody! Turns out I did much better with this one. Guess you've just got to stick to your 'roots'... alright that was pretty corny but I'm just so excited I made a dessert that didn't taste like a science experiment go awry.
My 11-year-old says to me, 'Mom, these are the best things I have ever tasted. You should just make these every day.' What better reviews could you ask for, right?!? No one is harder to please than a hormonal tween. This recipe made about 16 squares and they were gone in a matter of hours. I did good!


Ingredients:
(yields 16 2inch squares)
3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
3/4 cup white chocolate chips
(foodnetwork.com)

Directions:
Step 1: Position a rack in the center of the oven and preheat the oven to 325 degrees F
Step 2: Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high
Step 3: Using whisk attachment mix together sugar and eggs on speed 2 approx 3 min
Step 4: Add the vanilla and butter and beat to mix well
Step 5: In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, mixing on level 2 until just incorporated (Do not over mix)
Step 6: Using the Stir setting mix in the pecans and white chocolate
Step 7: Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top
Step 8:Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached
Step 9: Remove the pan from the oven and place on a wire rack to cool
Step 10: Cut the blondies into 2-inch squares

Tips:
* The batter is like peanut butter! Sooooooo super sticky! make sure you get all of the batter spread evenly into the baking pan. (That sentence is more easily said than done... really I wish you all the patience in the world!)
* When you get such a positive raves about something you made don't only take it all in BECAUSE YOU DESERVE IT!!!

Ultimate "Worst" Brownies - January 11, 2011

This is the only time I will ever admit this so take it all in and enjoy... My husband was right. Uuuggghh that tasted like vinegar coming out of my mouth! I told you in the beginning of this adventure that he has coined me the World's Best Worst Cook. Well today I have proved that statement to be true. I managed to make the most unappetizing brownies ever!
I followed the direction to a tee and still I managed to mess them up. They literally ended up tasting like dirt brownies. And I may be a lot of things but I'm no quitter! So here is where I need your help... What is the best brownie recipe you have??? I am committed to fixing this crime against baking.


Ingredients:
(makes 2 dozen)
8- 1 ounce squares of unsweetened bakers chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
(Carroll Pellegrinelli, About.com Guide)

Directions:
Step 1: Preheat oven to 375 degrees F and Grease a 9 x 13 pan
Step 2: Melt chocolate and butter in a saucepan over low heat; set aside
Step 3: In a mixer using whisk attachment, beat eggs, sugar and vanilla at speed 4 for 4 minutes
Step 4: Blend in chocolate mixture, flour and salt on level 2 moving to 4 for 1 minute.
Step 5: Stir in the nuts
Step 6: Pour into prepared pan and bake at 375 for 35 - 40 minutes

Tips:
* ALWAYS taste your concoctions!!! I have made the mistake before of giving a pumpkin bread (if it could even be called that) to a neighbor, tasting our loaf and then tucking my tail between my legs and asking him to give it back so I could make him another!
* If your family tells you that the brownies were 'pretty good' but they each only had one and the stack of brownies is still just sitting there... chances are you made the world's worst brownies!

Tomato Cream Pasta Sauce - January 10, 2011

So I just got off the phone with my best friend, the one who laughed about me never making a cookie from scratch. She had her moment to laugh again. I told her I was making pasta sauce FROM SCRATCH!!! She informs me that she always does this and has never used a jarred/canned sauce. Is everyone out there just making EVERYTHING from scratch while I use packaged products?!?!?! I always thought if I poured the sauce into the pan and cooked it - well then I had... cooked it! Apparently I may as well have been ordering in!
Either way I made a delicious sauce tonight and even my picky eater husband loved it! He kept saying 'you should remember this one' and 'we should add sausage next time'. We found ourselves a winner!



Ingredients:
(serves 5)
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
(allrecipes.com)

Directions:
Step 1: Dice up onion and mince up garlic
Step 2: In a saucepan, saute onion and garlic in olive oil over medium heat
Step 3: In mixer, using whisk attachment, mix together tomatoes, basil, sugar, oregano, salt and pepper on level 2 for about 3 minutes
Step 4: Pour mixed blend into saucepan and bring to a boil. Continue to boil for 5 minutes or until most of the liquid is absorbed.
Step 5: In mixer stir cream and butter together on stir setting for 1 minute then removing saucepan from heat add the mix
Step 6: Return to burner, reduce heat and simmer 5 more minutes
Step 7: Serve over pasta
(now this site's recipe did not call for a mixer. However, when I blended the ingredients together I think it made the sauce more smooth and less chunky - which my family prefers)

Tips:
* Mincing garlic is another tedious act I have found. I felt like I was Paul Sorvino in that Goodfellas scene, carefully using a razor blade to mince the garlic 'just so'. After I made this meal and was putting away the leftovers I found a jar of pre-minced garlic. perfect...
* Before making anything I can not express more the importance of checking your cupboards for all ingredients! Before starting this project the only spices/seasonings I had in my house were salt, pepper and some sort of seasoned salt. (Oh and cinnamon! Apparently at some point in my life I purchased about 5 different cinnamon shakers.) Now I am the proud owner of approximately a dozen spices. Dream big!

Creamy Onion Dip - January 9, 2011

Today was a snacking day. I was craving something salty and completely unhealthy. I swear at this rate I am going to double my weight by Spring! Isn't it ridiculous how we worry about what we eat before we even eat it?!?! I swear I have been counting calories since I was 13-years-old. (And here's a little secret just between you and me: no matter how much I did or didn't eat I still managed to gain weight since junior high) Well this year the worrying nonsense is going to have to be put on hold because I have plenty of deliciousness to indulge in.


Ingredients:
(For 1 1/2 cups of dip)
1 cup sour cream
1/2 cup mayonnaise or salad dressing
2 tbsp. regular onion soup mix
2 tbsp. snipped parsley
(cooks.com)

Directions:
Step 1: Using wire whip mix sour cream and mayo together for approx. 1 minute on level 2
Step 2: Set mixer on stir and add in soup mix and parsley, move mixer up to level 2 then 4 and mix until well blended (roughly 2 minutes)
Step 3: Cover and chill in refrigerator until ready to serve

Tips:
*If you are really feeling guilty about indulging opt for vegetables to dip. If you are feeling like me and telling the guilt that you will deal with it later dip some potato chips or crackers!
*This is a great thing to make for potlucks! It's super easy and nearly impossible to mess up. And those are two qualities I like in recipes.

Lemon Garlic Hummus - January 6, 2011

Well let me tell you something- I love me some hummus! And when I first thought about making it I was nervous that it was going to be some horribly complicated recipe. Now let me tell you something else... it is one of the easiest things I have ever made. And let's not allow the lack of things I've made cloud your judgment.
So this morning I literally whipped up some hummus, and about one hour later my one-year-old had finished off about half off the batch. She may possibly be the only toddler that requests 'hummmmmmiiiis and peeeeta' every time I ask her what she would like to eat. Talk about a picky eater!


Ingredients:
3/4 cup vegetable oil
3 tbsp lemon juice
2 cups garbanzo beans (if dry soak rinse and drain, if canned rinsed and drained)
2 tsp minced garlic
1/2 tsp salt
(allrecipes.com)

Directions:
Step 1: Using flat beater mash up beans for about 3 minutes moving your way up to level 4 slowly.
Step 2: Mix in the remaining ingredients on level 4 (still with the flat beater) for about 2 minutes.
Step 3: Switch mixer to the whip beater and set to level 4 for 2 min.
Step 4: Plate and serve with pita chips, vegetables or your favorite cracker!

Tips:
*I was reading reviews and saw that many people opted for olive oil instead of the vegetable oil. I tried both. The vegetable blend seemed more watery to me. So my suggestion is to 'listen to the people' use the olive oil.
*Canned garbanzo beans smell like tuna fish. If you are experiencing morning sickness, as I am, I suggest you wait til it passes before you open up that can. Luckily after rinsing the smell subsides and you are about to enjoy this delectable delight!
Enjoy!

Peanut Butter Chip- Chocolate Chip Cookies - January 5, 2011

This I made for my husband. Nothing pleases this man more than fresh cookies. And I'm hoping that he will appreciate them enough to clean up the pans I left in the kitchen. No one ever talks about the fun clean up portion of cooking. And there is A LOT! Kinda makes just buying the bagged cookies seem that much easier... I need to get myself a little helper!
So instead of making a simple classic chocolate chip cookie I chose to mix it up and add in some butter chips to the recipe found on the Nestle Toll House chocolate chip bag. That's right I am becoming more confident and adding to existing recipes. Watch out Martha Stewart!

Ingredients:
(makes 60 delicious cookies)
2 1/4 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi sweet chocolate chips
1 cup peanut butter chips
(Nestle Toll House)

Directions:
Step 1: Preheat oven 375 F
Step2: Using wire whip mix butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy on level 2 approx 1 minute
Step 3: Add eggs, one at a time with mixer on level 2
Step 4: Mix in flour, baking soda and salt on level 2 gradually move to level 4 for 2 minutes
Step 5: At tablespoon side scoops place on non-stick cookie pans about 1 inch apart
Step 5: Bake for 9 to 11 minutes or until golden brown (let cool 2 min after baking)
Step 6: Move onto wire rack and let cool completely


Tips:
*Be sure to make the cookie dough in a ball shape on the pan. If it's spread out and not a ball the cookies will more than likely end up looking like the ones I made, pancake shaped cookies!
*Since this recipe makes 60 cookies SHARE them!!! Everybody loves cookies and there is absolutely no reason you should need 60 to yourself.

Garlic Mashed Potatoes- January 4, 2011

I need you to pinky swear you are not going to laugh right now...promise?!? Alright, here is goes - I have never made fresh mashed potatoes before! That's right, I forced my family to eat those repulsive flaky dried instant potatoes. Disgusting, I know. Now I have made a baked potato and pan fried diced potatoes but never have I mashed a potato! So today I used the recipe for Garlic Mashed Potatoes from my Kitchenaid mixer recipe booklet that came with the machine. And let me tell you something. I was afraid for no reason. So simple and if I can just toot my own horn here for a second they were AMAZING toot toot!


Ingedients:
5 large potatoes (about 2 1/2 lbs), peeled, quartered, and boiled
1/2 cup low fat milk (heated)
2 tablespoons butter
1 teaspoon garlic salt
1/8 teaspoon black pepper
(kitchenaid recipe book)

Directions:
Step 1: Warm mixer bowl with hot water
Step 2: Place warm potatoes in the bowl
Step 3: Use flat beater and gradually turn to speed 2 for about 1 minute or until smooth
Step 4: Add remaining ingredients and turn to speed 4 beat approx 30 seconds then turn to speed 6 for 1 minute
Step 5: Exchange flat beater for wire whip and turn to speed 10 for 2 to 3 minutes

Tips:
*TASTE THE POTATOES! You may need a little more salt or a little more milk. Be a tester before you serve bland mush.
*make sure you dice the potatoes, don't quarter them. They will take longer to boil and will not be as easy to mash.