Thursday, December 4, 2008

November 2008 Recipe

Ok, it is better late than never for this November Recipe (posted in December)...
To start with, Thank You to my sister Teren.
Here is a picture of my sister Teren...
with the butt spud...
If you weren't there Thanksgiving day to help me make the mashed potatoes,
I don't think I would have ever gotten through those 5 or was it 6 bags?

Ok, hopefully you will find yourself a butt looking spud in the mix so you can giggle at it too!

But if not, then just remember this picture of my sister Teren after peeling this one.

We of course had to grab the camera to remember the moment...

She saw a butt, I saw boobs...

must be the breastfeeding thing...

Mashed Redskin Potatoes (Teren's Recipe)

First thing, is have a big pot to boil water - a pot with handles.

Fill that pot with water and get it on the stove for boiling!

For flavoring your spuds while boiling we add: salt, freeze dried red onion & garlic to the water.

If you have fresh - go for it. But around here, we go for quick and easy...

Scrub the dirt from the redskin potatoes (some we peeled because of the people that don't like to eat the skin... Dave's Uncle Ricky...hahahaha... no seconds for you... Mr. Smarty Pants... there is one in every family - well, lots in our family actually...).

I think that we used almost an entire 5lb bag of spuds (see picture for individual size) to make this recipe (times 5 or 6 because we had 34 people to make mashed potatoes for - big dinner!)

We cut the cleaned/skinned potatoes into small cubes and boiled them until fork soft.

Fork soft meaning you can cut through one with a fork (someone might not get fork soft - sorry!)

Strain the spuds and put them back into the pot - but not on the stove!

Remember to turn off your stove (those of you that are like-Marsha-minded...).

With a small handheld mixer blend the potatoes with:

butter, milk, salt, & pepper (for regular mashed spuds)

the above + minced garlic + minced onion + chive & onion cream cheese (for garlic-onion mashed yummy-these-are-the-best-mashed-spuds-ever kind).

For measuring these ingredients, it was really by eyeball and many tastings to see what it needed.

Basically almost a stick of butter for one 5lb bag.

Milk - I would say start with about 1/4 cup and add more little by little (if they are too dry).

Minced garlic - a little goes a long way.

Same with the onion (we like red onion in this house!)

I think that is about it for the Redskin Mashed Potatoe recipe from my sister... Enjoy!!!

No comments:

Post a Comment

I would love to hear what you think…