Today’s delicious side dish comes from my friend Kristin from The Food Geek Diary. Not only can she cook, but she’s an awesome mom, too! Please take a minute to check out her blog and her Facebook Page also
This is one of those recipes that I just came up with one night and had no clue it would be so good! I mean, I know how to make basic, extra creamy, garlic, whipped….so many different kinds of mashed potatoes, and they are good but this time I just rocked my mashed potatoes, if I do say so myself Until recently my daughter wouldn’t touch any kind of potatoes except French fries. Since she started preschool this past fall, she has eaten mashed potatoes at school, and maybe once or twice at home, but she still doesn’t love them. She LOVES ranch dressing though, so I thought she might eat these. I was wrong. No matter how much I tried to convince her they tasted like ranch dressing, she wouldn’t try them. Oh, well, maybe next time!
Since I just made these for my husband and myself basically, what I’m giving you here doesn’t make a lot, but it’s easy to change to how many people you want to serve. I figure about two potatoes per person, that way you MIGHT have some left over, but I have to warn you I liked these better than the main dish that day so between the three of us there wasn’t any left!
Ranch Red Skinned Mashed Potatoes
6 medium red potatoes, scrubbed well and unpeeled with any bad spots cut off
1/2 cup heavy cream
2 tablespoons powdered ranch dressing mix
2 tablespoons butter
Put enough water to cover the potatoes into a pot large enough to hold them. Slice the scrubbed potatoes thin, add to the pot, add salt and bring to a boil. Reduce heat slightly and cook for 15-20 minutes or until potatoes are soft. Drain the potatoes and return to the turned off burner ( the heat helps absorb the extra cream, while the larger amount of cream makes the potatoes easy to mash) and pour in the cream, ranch dressing mix and butter. Mashed with a potato masher until desired consistency. I like mine pretty smooth, but not completely! Enjoy!!
Linked to: Sunflower Supper Club Weekend Potluck
I meant to post more immediately after starting this blog, but I decided I didn’t like the layout and in order to change it to this one I needed to upload a header picture then I just got to busy. So today I decided to get everything in order the way I want, and I hope everyone likes it.
How was your Easter, if you celebrate it? Do you have food traditions like Easter Bread or anything like that? We didn’t grow up making anything like that, just usually a ham, potatoes and a vegetable, and dyed eggs. So I made a spinach salad with golden tomatoes, cucumbers, onions, and crumbled goat cheese ( there is a picture of it at www.facebook.com/MyCrazyKitchen). My husband had smoked keilbasa the day before, so we set it out as an appetizer with cheese and crackers. The main course was a half ham that I roasted with pineapple juice and brown sugar, roasted Brussels sprouts, cocktail shrimp, and the best scalloped potatoes I have ever had!
I’ve only ever made scalloped potatoes a few times, and although I knew what the ingredients are, I wasn’t sure how long to bake them for or at what temperature, so I went into my cabinet of cookbooks (yes, I have a kitchen cabinet full of them!) and saw this month’s Food Network Magazine. I ended up adapting their recipe titled Extra -Creamy Scalloped Potatoes. Here is what I came up with:
2 pounds russet potatoes, peeled and slices 1/8 inch thick (we used a food processor for this)
2 cups heavy cream
1 cup milk
1 tablespoon all-purpose flour
1 bay leaf
1/4 teaspoon dried nutmeg
salt and ground white pepper to taste
about 2 cups shredded mild cheddar cheese ( I didn’t measure, I had no idea they would turn out so good I’d want to blog about them! Which is also why I didn’t take a picture.)
Whisk the cream, milk, flour, bay leaf, nutmeg, salt and pepper in a bowl. Put the sliced potatoes in a pot and pour the cream mixture over the potatoes. Cook over medium heat stirring gently until the cream comes to a simmer. Meanwhile, preheat the oven to 350 degrees fahrenheit. Once the potatoes start to simmer, continue simmering until they just begin to soften, about 5 more minutes.
Prepare a 2 1/2 quart baking dish by using a paper towel and about 1 tablespoon butter, rubbing the butter throughout the dish. Transfer the potato mixture to the baking dish and cover with aluminum foil. Bake in the preheated oven for 50 minutes. Sprinkle shredded cheese over potatoes and bake, uncovered, until cheese is just beginning to brown.
This picture was taken almost a year later, and I want to thank Chris from FoodThoughtsOfaChefWannabe for helping me edit it. If you don’t know Chris, please check out her blog, she is AWESOME!!
These are definitely the best scalloped potatoes I have ever had! Everyone loved them. Try them out and let me know what you think!