Monday, June 13, 2011

Mashed Potato - my style

My boys love my mashed potato, I can't recommend it if you are dieting though...I do occasionally make different variations of mashed potato by adding some sweet potato or pumpkin, or even left over veges......I like leaving the skins on too if they are clean enough....it is a good source of fibre and the kids don't even realise your adding another source of fibre to their diet.

For a side dish for 5 adults I used the following:

steamed potato with peel left on
3 to 4 large spoons of sour cream...this was very runny as (I used my new homemade sour cream, but I have only ever added store bought in the past)
butter..about 2 tablespoons of butter......(I used my new homemade butter, but I have only ever added store bought in the past)
Vegeta (seasoning) I used about 2 teaspoons..but add according to taste....You can buy Vegeta in many sizes.
Over the cooked potato: clockwise from the date stamp.....
Vegeta seasoning, sour cream, butter

Then roughly mash all the engredients together...I sometimes do a smooth mash, but when I leave the skins on....just a rough quick mash is great. You will notice there is no milk in here...but it is so yummy! be careful adding the sour cream, use it gradually like you would for milk.

Everyone loves my Mashed Potato!
If you decide to have a go at making it,
come back and let me know what you think of it.

Tomorrow is another day, and I plan to make Buttermilk scones, which will be a first....
If you make my mashed potato, do come back and tell us about it.
Have you ever made Buttermilk Scones? What would you make if you had just over a cup of Buttermilk?
I loved the feedback when I asked what to make with the cream...so I'm asking again....lol

Hope everyone had a lovely weekend.
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9 comments:

  1. Little Home In The CountryJune 13, 2011 at 11:33 PM

    My whole family LOVES mashed potatoes, too :) Like you, I try to leave the skins on. I cook about 5 lbs in my pressure cooker for 8 minutes, then drain and add:

    1/2 lb of butter
    cream, buttermilk or whole milk
    seasoning salt
    fresh pepper
    a few cloves of garlic put through the press
    fresh parsley minced

    and sometimes, if it's a special occasion, a little bit of cheddar grated in

    YUMMY!

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  2. TammyJune 14, 2011 at 10:28 AM

    I just mash my taties with butter and milk . Got a great tip from the thrifty kitchen to use warm milk and blow me down it really does make them creamier! Go figure.

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  3. DomesblissityJune 14, 2011 at 1:13 PM

    Hi Nelly Mary

    We're not real big on mashed potato up here. I'd rather them 'smashed' like you do, just a slight press really into each potato. The small jacket potates are best for this. I sometimes then whack them in the oven to crisp them up.

    Love the sound of yours though.

    Anne @ Domesblissity

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  4. DomesblissityJune 14, 2011 at 1:21 PM

    Sorry Nelly Mary

    I meant to add that I'd make a cake with the cup of buttermilk. There's heaps of recipes on the interet, like this:

    http://www.bestrecipes.com.au/recipe/Lemon-Buttermilk-Cake-L250.html

    Even though it's not quite the right time of year for a salad, buttermilk makes a nice Ranch dressing.

    Anne x

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  5. Laurel ShimerJune 14, 2011 at 3:04 PM

    Here's a link to my blog and a favorite basic recipe I use all the time with buttermilk. The intial recipe is for buttermilk biscuits, but I added in a posting that shows how I converted the basic recipe into a scone-like item that I make a lot and are very popular in my house. I know it's not a real scone. I have made real scones in the past, but a biscuit has a homier feel to me. Or is it more of an American item?

    Also I have my own recipe for a very light (no oil so it bakes up quickly after rising and is so tasty) buttermilk based bread that I invented myself. I make the dough in the bread machine on 'dough cycle' but then shape and let rise and bake in the oven in two loaf pans so that it looks like my idea of bread. If anyone wants that recipe search my blog (http://simplreromantic.blogspot.com) with the term "London Loaf".

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  6. Laurel ShimerJune 14, 2011 at 3:06 PM

    Would have been great if I'd actually included the link, eh?

    http://simpleromantic.blogspot.com/2010/09/kidhood-memories.html

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  7. A Farmer's WifeJune 14, 2011 at 9:32 PM

    They look super yummy. I often don't peel them first either. Your blog looks lovely - I will have a little wander around soon.

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  8. TaniaJune 15, 2011 at 12:32 AM

    Your potato does look yummy, might give that a go soon...maybe one fussy teenage son might like them done your way lol!

    My mashed potato is not as fancy as yours, just butter and milk. I mix mine with a wooden spoon after mashing to make it smoother.

    I tried your corned beef recipe today and it was very delicious, hubby was impressed! Thank you for sharing the recipe.

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  9. nellymaryJune 15, 2011 at 9:00 AM

    Little home in the country: Hey Sherrie, the last time I used a pressure cooker, I turned the base into a horrible bowl like shape...don't think I should use one again, unless I'm shown how....Your mash looks yummy too.

    Tammy: Thanks for the hint, I never knew that.

    Anne: Whacking them in the oven sounds yummy, I love crunchy potato. Thanks for the buttermilk cake link too.

    Laurel Shimmer: I love the recipe for your buttermilk bread, thanks for sharing.

    A Farmers Wife: Thanks for the compliment, Enjoy your wander, I hope you find some interesting posts and ideas.

    Tania: So happy that everyone enjoyed your corned beef...I think your teenager will like the mash...my two do.

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