Hot Potato, Hot Potato

Saturday, December 01, 2012

I'm back after a few days off (my Mom was in the hospital.  She's doing a lot better!) to share with you two recipes the hubster and I made for Thanksgiving.  (I know its a little late and Thanksgiving is over, but there is still Christmas and who said sweet potatoes are only for Thanksgiving).  Ever since I joined Pinterest, I have been pretty obsessed with finding lots of good food to try.  And if you're a regular here, you know I can't cook worth a damn (no common sense when it comes to cooking but that doesn't stop me from trying new recipes and hoping and praying they come out decent enough to EAT!

Do you know I'm a sucker for potatoes?  Potatoes are definitely my "I am on a deserted island and I can only eat one food forever and it is mashed potatoes."  Yep, that's it.  I've never actually made mashed potatoes from scratch, but why not give it a shot for Thanksgiving (one of the biggest dinners of the year).

Found on Pinterest.  Original post can be found here.
How To Make the Best Mashed Potatoes
(Serves 8 to 10)

  1. 5 lbs Yukon Gold or Russet potatoes, well-scrubbed
  2. 1 cup (8 ounces) unsalted butter
  3. 2 cups milk (we used 2%.  Alex said its better for cooking)
  4. 1 tablespoon and 2 teaspoons of salt, divided
  5. Chives (optional.  We did not use them).
  6. Pepper (optional.  We did use pepper).
Tools Needed:
  1. Large pot.
  2. Strainer.
  3. Potato masher.
  4. One smaller pot for heating butter and milk
  5. Wooden spoon for mixing
  6. Electric beater 
Directions: (Edited according to how we made ours).
(some of the directions are quite obviousPlease don't be offended.  This is more for me since, as said before, I have no common sense when it comes to cooking.  Like the time I made peach cobbler but forgot to take off the peels.  Who knew?)
  1. Wash potatoes thoroughly and remove peels.  Cut potatoes in large chunks.  Set aside.
  2. Bring a pot of cold water to a boil.  (Add pinches of salt so water will boil faster).  Add potatoes.  Cover and bring to a gentle boil again.  After 30 minutes, check to see if they are done.  (A knife should easily go through the potato).  Larger potatoes will take a little longer to cook.
  3. In separate pan, heat butter and milk, then add remainder of salt until fully combined.  (Be sure to keep on low heat so it doesn't burn).
  4. When potatoes are done, drain them in a strainer.  Place potatoes back in the large pot and use potato masher to mash potatoes.  (If you are worried about the masher scratching your pot, like we were, place them in a large plastic bowl and mash them in there).
  5. Use wooden spoon to mix in butter, milk, and salt mixture.  (It may seem soupy but potatoes will absorb mixture as it stands).
  6. Using electric beater, beat potatoes on low setting for a minute or so.  Add more salt to taste.
Reviews on this Recipe:

This recipe wasn't as long or time-consuming as it seemed at first.  And let me tell you, these are the best mashed potatoes I have ever eaten.  And believe me, I've had a lot.  The recipe did make tons and tons of mashed potatoes, and we sent home lots of leftovers with my Mom and Dad.  We will definitely be trying this again!

Found on Pinterest.  Original post can be found here.
  Classic Sweet Potato Casserole
(makes 6 to 8 servings)

  1. 4 1/2 pounds sweet potatoes
  2. 1 cup granulated sugar
  3. 1/2 cup butter, softened
  4. 1/4 cup milk
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 1/4 teaspoon salt
  8. 1 1/4 cups cornflake cereal, crushed (optional.  We used them for one batch and left them out of the other).
  9. 1/4 cup chopped pecans (optional.  We did not use them).
  10. 1 tablespoon brown sugar
  11. 1 tablespoon butter, melted
  12. 1 1/2 cup mini marshmallows
Tools Needed:
  1. 11x7 baking dish
  2. Potato masher
  3. Electric beater
  4. Wooden spoon for mixing
  5. Medium bowl 
Directions: (Edited according to how we made ours).
  1. Preheat oven to 400 degrees.  Wash sweet potatoes but do not peel them yet.  Bake sweet potatoes for 1 hour or until tender.  Let stand cool to touch.
  2. Peel and mash sweet potatoes.  Reduce oven temperature to 350 degrees.
  3. Beat mashed sweet potatoes, granulated sugar, butter, milk, eggs, vanilla extract, and salt at medium speed until smooth.  Spoon potato mixture into greased baking dish.
  4. Combine cornflakes, pecans (if using them), brown sugar, and melted butter in medium bowl.  Sprinkle over casserole.
  5. Bake at 350 degrees for 30 minutes.  Remove from oven.  Let stand 10 minutes.
  6. Sprinkle marshmallows over casserole.  (If you're like me and love marshmallows, you can add more than the recipe calls for).  Bake 10 more minutes.  Let stand 10 minutes before serving.
Reviews on this Recipe:
This recipe was easy peasy  (and that's great for me!)  I was worried about it being a little too sweet (with the sugar and brown sugar), but it wasn't at all.  The batch we made with the cornflakes came out great and Alex loved the crunchiness against the soft sweet potatoes.  I will say that if you have leftovers, the cornflakes will get soggy.  But, Alex just added more cornflakes to the top of his sweet potatoes when he ate his leftovers, so he still enjoyed them.  These were super yummy and we will definitely be making these again!

Hope you give these a try!  Also, I'm working on getting a Pinterest button added to the bottom of my blog for easy pinning.  Hopefully that will be up by my next post!

Kelster Jean

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  1. I love potatoes too. Here is a recipe for Sweet Potato pudding.
    It is so tasty.


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