Archive for September, 2008

Real Mashed Potatoes

Sunday, September 7th, 2008

Making real mashed potatoes is not something to stress over. They are actually a simple and pleasing side dish that should be on the table more frequently than just Thanksgiving dinner.

The two key ingredients:  a Kitchen-Aid Mixer and semi overcooked potatoes.

I love my Kitchen-Aid Mixer. It whips, beats, churns…whatever you like, it will get the job done. Breads, cookies, dips, meringues…the list of possibilities are endless. Although a hefty little investment, every kitchen should have a Kitchen-Aid Mixer. It’s worth every penny.

On to the semi overcooked potatoes. How can you lose? Most of the skins just fall off when pulled on a bit. And the skins that stick? Well just psyche yourself up and dive in. Ooo, hot hot! Yes, but just for a few seconds. Now the potato chunks are ready to be tossed into the mixer.

Into the mixer they go, with already chopped pieces of butter inside the bowl. Instant butter melting action! Pour warmed milk over the potatoes and whip up some mashed potatoes in about a minute.

Here’s the recipe:

  • Creamy Mashed Potatoes
    • 5 large potatoes, cut into thirds and boiled
    • 1/2 C milk, heated
    • 3 Tbsp. margarine or butter
    • 1 tsp. salt
    • 1/2 tsp. black pepper
    • Peel potatoes.
    • Place hot potatoes in bowl.
    • Mix for 10 seconds to mash.
    • Add all other ingredients.
    • Beat for about 1 minute or until fluffy.

Plain old potatoes too bland for your tastes? Here are some simple variations.

Garlic Mashed Potatoes – Substitute 1 teaspoon garlic salt for salt.

Parmesan Mashed Potatoes – Increase milk to 3/4 cup. Add 1/3 cup grated parmesan cheese with milk.

Sour Cream-Chive Mashed Potatoes – Substitute 1/4 cup reduced-fat sour cream for 1/4 cup milk. Add 2 tablespoons chopped fresh chives.

This can be as fast or as slow as you want it to be. Overcooked potatoes tend to peel and mash quicker. Adding sliced butter to the bowl before the hot potatoes go in it, further quickens the process. Leave some potato skins on the potato for appearance and/or fingertip appreciation.

Big Ol’ Burgers

Saturday, September 6th, 2008

Do you ever get a craving for a huge hamburger?!

I had some ground beef that needed to be cooked and I was thinking hamburgers.

Typically, I just spice and season the patties up really well on the outside.

Tonight, I strayed away from the Grill Mates and seasoned salt shakers.

Tonight, I prepared some really large burgers using Lipton’s Onion Recipe Soup and Dip Mix.

Why, you ask?

Well, why not?!

The box wasn’t becoming Onion soup or dip.

It was just staring at me endlessly each time I opened the cupboard.

If you are not familiar with the box, here it is… 

I mixed the Onion Recipe Soup and Dip Mix with the ground beef and cooked the patties on a preheated George Foreman Grill.

The whole process was so quick, it’s not even funny. The tater tots which accompanied the burgers this evening surpassed the burger prep time.

Using jumbo hamburger buns, this is what came of it…

Oh, it doesn’t look that big?! Trust me. This was a massive burger.

There’s even a pretty big tomato slice underneath that meat mass.

Lipton’s Onion Recipe Soup and Dip Mix would be awesome for a meatloaf, but I wasn’t digging it on this Big Ol’ Burger. I thought it took away from the beefy flavor that I’m used to tasting in a hamburger patty. I really wanted to yank it off the bun and add a pile of mashed potatoes.

Regardless, there are several other things I’d like to try out with Lipton’s Onion Recipe Soup and Dip Mix. One is making those yummy looking potatoes pictured on the box.

Woo hoo for packages of two!



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