Wednesday, January 20, 2010

My favorite Mashed Potatoes and the rest of the stuff for dinner

5 stars

Sometimes us moms have to resort to already cooked or boxed items.  That is ok as long as the food is good. I mean taste good and all.  We like chicken fried steak and I really am not a fan of frying.. but I have found this kit that we like real well. 

It even has the bag of pepper gravy mix inside.  We usually have 1 or 2 left over as well, so the next day I like to make a sandwich out of these too, piled high with lettuce and tomatoes.  The one thing that I do make is my mashed potatoes.   For years I have just boiled the potatoes then mix with butter and milk. Right? NOPE! I learned about 5 years ago that you can add a few more things to make your mashed potatoes something to write home about.  Ever tried roasting some garlic and throwing in there?  Its wonderful.. but tonight that is not the one I made.. I made the cream cheese mashed potatoes.  You still use the milk, the butter but also add some cream cheese and to top it off, white pepper.. not black, just white and salt... such a fantastic flavor..  Sometimes I wonder what is the side dish and what is the entree... LOL



For Biscuits: found here
  • 1-2/3 cups all purpose flour
  • 1/3 cup bread flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. unsalted butter, chilled
  • 2 Tbsp. solid vegetable shortening, chilled
  • 1/2 cup cup cold milk
  • 1/4 cup buttermilk
Preheat oven to 425 degrees and make sure the rack is in the center of the oven. In large bowl, combine flours, baking powder and salt and mix well. Add butter and with your fingertips, 2 knives, or a pastry blender, cut in the COLD butter and shortening until the mixture resembles cornmeal. Stir in the cold milk and buttermilk and mix just until dry ingredients are moistened. Gather the dough into a ball and place on a lightly floured work surface.
Roll the dough into a 6" by 10" rectangle. Fold one-third of the long side over on the dough, then fold the other side on top to make three layers. Roll the dough into an 8" square and cut into 9 biscuits. (This prevents scraps of dough and re-rolling, which makes tough biscuits.) If you prefer round biscuits, cut with a 2" biscuit cutter, flouring the cutter in between cuts. Make sure that you press straight down with the biscuit cutter so your biscuits will have straight sides.
Place biscuits 1-1/2" apart on an ungreased cookie sheet and brush tops with melted butter. Bake at 425 degrees for 10-14 minutes or until golden brown. Serve immediately.

For mashed potatoes:

6 medium potatoes
1/4 cup butter
1/4 milk
4 oz cream cheese
1 1/2 tsp white pepper
salt to taste

In a large saucepan, combine the potatoes (cut into chunks), salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes
Return the potatoes to the pan. Add the butter, milk, cream cheese and white pepper, plus salt to taste and use your blender to mash these potatoes until smooth. Leave some of the bigger potato chunks.  Serve immediately.


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