So last night when our company was over, after I finished eating my dinner, I jumped up and scooped some mashed potatoes into a bowl and started taking pictures. Don’t you just love being a food blogger and realizing half way through dinner that you forgot to take pictures. They didn’t bat an eyelash, and knew exactly what I was up too. Gotta love friends like that. I usually like to get all my picture-taking done before the actual guests arrive, but sometimes, I get busy or just plain forget. I really liked this mashed potato recipe though so I wanted to share it with you! The theme of the night was comfort food at it’s finest we had, meatloaf, carrots, mashed potatoes, dinner rolls (provided by guests) and for dessert chocolate cake and ice cream.
Recipe from Kraft What’s Cooking Magazine Spring 09
- 2 lb red potatoes, (about 8), cut into 1/2 inch chunks
- 1 cup chicken broth
- 1/2 cup light cream cheese spread
- 1/2 cup sour cream
- 3 Tbsp parmesan cheese
1. Place potatoes in large pot and cover with chicken broth. Bring to a boil. Simmer until potatoes are cooked through. (about 15 minutes). Broth should be mostly absorbed.
2. Mash with potato masher. Add remaining ingredients and blend with a hand mixer until light and fluffy.
3. Eat and enjoy!
The hardest “new” recipe to present to my family is always one that we have something similar considered a family favorite. This is not my usual Shepard’s pie recipe and so every time somebody asked “What’s for dinner”, I made sure to reply, Shepard’s Pie, but not the kind we usually have. I knew there was no hope in getting them to eat it if they weren’t forewarned. I am just going to say it, I liked this Shepard’s pie recipe even better than my original. In fact all the kids really liked it, but they did say the one we usually have is better. This one had a lot more veggies which mom likes, and the taste was not as sweet as I usually make my Shepard’s Pie with Plum Sauce. So what we have here folks is just a nice homey dinner. Serve with peas, and fresh buns for a delicious comfort food type meal.
Recipe from Southern Living Homestyle Cookbook
- 1 lb ground beef
- 1 large onion, chopped
- 3 medium carrots, chopped
- 1 green pepper, seeded and chopped
- 1 medium tomato, chopped
- 1/4 cup fresh parsley
- 1/2 cup plus 2 Tbsp chicken broth
- 3 Tbsp Worcestershire sauce
- 1 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1 1/2 pounds potatoes, peeled and cubed
- 2 Tbsp butter
- 1/4 cup milk
1. Start water to boil in large pot for potatoes, add potatoes and cook for 15 minutes. Drain and mash with butter and milk. Add 3/4 tsp salt and 1/4 tsp pepper. Mash until smooth. cover and keep warm.
2. While potatoes are cooking start to cook beef and onion in large skillet. After about 5 minutes add carrots, green pepper, parsley and tomato. Cook until beef has browned and onions are tender. Add chicken broth, Worcestershire sauce, 3/4 tsp salt, 1/4 tsp pepper, bring to a boil. Simmer for 15 minutes.
3. Stir together cornstarch and cold water, add to beef mixture. Cook until thickened and bubbly. Scoop meat into a 11×7 inch baking dish. Top with Mashed potatoes, Spreading out potatoes evenly.
4. Bake for 30 minutes at 350 degrees.
5. Eat and enjoy!
Time for another round of The Secret Recipe Club! First I’d like to say a warm thank you to Debbi our brand new hostess, our little club wouldn’t be possible with out those few extra folks willing to do a little extra work! Although Angie , you will be missed! This month I got the pleasure of receiving Steak and Potatoes Kinda Girl, I was excited because that is exactly how I would describe myself. As per usual there were just far too many great recipes to choose from, I gotta admit, picking the new recipe is my favorite part. I finally decided on the BBQ Beef Shepard’s Pie. We have a Shepard’s pie recipe that we use and love so I thought it would be nice to change it up a bit and as a special bonus this one doesn’t bake, so on these super hot summer days it was a perfect comforting dinner without heating up the whole house. Thanks Desi!
- 1 lb lean ground beef
- 1 (11-oz) can whole kernel corn with red and green peppers
- 1 (4 oz) can chopped green chiles, undrained
- 1 cup barbecue sauce
- salt and pepper to taste
- 1 1/2 lb baby red potatoes, unpeeled
- Butter and milk, for mashing potatoes
- 1/4 cup sliced green onions (about 4)
- 1/2 cup shredded cheddar cheese
- 1 tbsp ranch dressing
- 4 slices bacon, cooked until crisp and crumbled
1. Cook ground beef in large skillet until browned, drain. Add corn, green chiles, BBQ Sauce and salt and pepper. Bring to a boil. Reduce heat to low, continue to heat on low until potatoes are done.
2. Cook potatoes until tender in boiling water. Drain and mash with butter, milk ans salt and pepper. Stir in green onions, cheddar cheese, ranch dressing and bacon.
3. Scoop meat mixture on to plate and top with potatoes.
4. Eat and enjoy!
Please check out everyone else’s recipes below:
One thing that seems to happen when you start a cooking blog, is you start to read a lot of other cooking blogs too. The computer world is filled with amazing recipes, that is for sure. And I stumbled across The Crazy Cooking Challenge on many a blog. Basically this is what it is, once a month there is a certain type of food picked and you have to search the blogging world for a recipe that fits into the guide lines and then make and post about it. Simple. Especially since this month is Mashed Potatoes. A classic comfort food.
I headed right over to the The Meal Planner. This was the first food blog that I did follow, it has so many yummy recipes and meal plans to boot. I have made many of her recipes all ready and I have never been disappointed. A few of my favorites are the beef taquitos and baby potatoes with dill sauce, yummy!!
So I found this recipe for Mashed Potato Cakes and new it would be perfect. I made it as a main course for our vegetarian Thursdays so I doubled the recipe. Other wise I kept it the same. They were yummy. Next time I will serve them with sour cream, but I didn’t have any in the house.
- 4 cups leftover mashed potatoes
- 2 eggs
- 1/2 tsp. each dried basil and oregano
- salt and pepper to taste
- 2 green onions, chopped
- 4 tbsp. oil
1. Mix together all ingredients , except oil in bowl, and shape into patties. (Mixture will be sticky, don’t worry about it!)
2. Heat oil in large fry pan that has a lid, place about four in pan at a time. Cover and cook for 4 minutes. Flip over, and cook for an additional four minutes on second side.
3. Repeat until all potatoes are used up. (I got about 9 nice sized patties).
4. Eat and enjoy!
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