Showing posts with label mashed potatoes. Show all posts
Showing posts with label mashed potatoes. Show all posts

Wednesday, November 11, 2015

Perfect Mashed Potatoes, #recipe from author @DarylWoodGerber




From Daryl aka Avery:

Mashed potatoes. That's what I love on Thanksgiving with my turkey.  I know everyone loves stuffing, and I make a mean stuffing, but because I have to eat gluten-free, I prefer mashed potatoes. Oh, I make a mean GF stuffing, too, but I don't do that every year.  If you'd like that recipe, here it is, shared way back in 2010 when I was only Avery, not Daryl / Avery. [My photos back then left something to be desired.]  GLUTEN-FREE STUFFING




Anyway, back to mashed potatoes. Yum! I love the texture, and there's so much you can do to mashed potatoes if you want. You can add all the items you'd add to a baked potato, like chives and bacon and cheese. You can simply add garlic. Or you can add...see below!

And you can use leftover mashed potatoes (I know, I'm dreaming) to make quickie potato "hash browns" the next morning for breakfast!

But potatoes with butter are my favorite and so easy to get right.

Here's my no-fail recipe.

Enjoy!


THE PERFECT MASHED POTATOES

(serves 6)

Preparation:
Pot of water (8-12 cups of water)
1 teaspoon salt

Ingredients:

3 russet potatoes, peeled and quartered
½ cup milk
3-4 tablespoons butter
1 teaspoon white pepper
1 teaspoon salt
(extra butter for topping) *(see below)

Directions:

Bring a large pot of water to boil. Add one teaspoon of salt. 


Peel and quarter (or eighth) the potatoes.
  



Put on potholders!  Set the potatoes in the hot water – be careful. The water will spit out as the potatoes go in!  Boil for 18-22 minutes, or until you prick a potato with a fork, and the potato slides off the fork.

Drain off the water.  Keeping the potatoes in the pot, add the milk, butter, white pepper and salt. The white pepper, for me, is a big deal. It has a zing that black ground pepper doesn’t have.

Using a masher, mash the potatoes. These are creamy potatoes. If you like your potatoes creamier, add more milk, a tablespoon at a time.


Serve with butter and enjoy.

To doll up your potatoes, consider adding:
¼ cup green onions, chopped, or
¼ cup cheddar cheese, grated, or
¼ cup bacon bits or…

The sky is the limit!

If you let these cool and want to reheat, you might need to add milk. Heat slowly over simmer and stir often. Add milk if necessary.

To reheat using a microwave, set potatoes in a microwaveable bowl, cover with saran, and zap in the microwave for about 2 minutes on medium temperature.  You will definitely want to add extra milk to these, as the microwave sucks out the moisture.




Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
s Follow both of us on Pinterest
Check out our website.


FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.




New in February
FOR CHEDDAR OR WORSE
Click to order.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 

Monday, May 12, 2014

Quick Comfort



Mac and Cheese is the ultimate comfort food for a lot of people. For me, it's probably mashed potatoes. I don't make them very often because I'm so fond of them. They're often my carb of choice for company, though. I won't eat through an entire vat of them if I have to share and just about everyone loves mashed potatoes.

Back in the days when I worked long hours in an office and was more prone to picking up take-out, Boston Market's mashed potatoes were among my favorites. They weren't smooth and creamy – they had lumps in them. And little bits of red potato skins dotted them.

Over the years, I started making my own quick mashed potatoes, farmhouse style. They offer all the comfort without all the hassle. No mixer bowls or ricers to wash, they cook fast, and I can easily make just enough to feed two or three.


Krista's Farmhouse Mashed Potatoes
(serves two to three)


old-fashioned potato masher

salt
1 1/2 pounds (roughly) red potatoes
3 tablespoons unsalted butter
3 tablespoons sour cream
1 teaspoon olive oil
salt and pepper

Wash the potatoes and remove any blemishes. Cut in chunks about an inch and a half in size and place in a pot. Add just enough water to cover them. Add roughly 2 teaspoons salt to the water. Bring to a boil and cook until potatoes can be easily pierced with a fork.

Pour off the water. Add the butter, sour cream, and olive oil and mash by hand with the potato masher. Add salt and pepper to taste.


Boil potatoes with salt.

Mash by hand in the same pot.





Be the first to know what's coming next!


THE DIVA WRAPS IT UP won't be out until June 3rd, but Krista is having a contest. You could win a copy! One lucky person who leaves a comment on this post before midnight May 14th will win a signed copy to be shipped as soon as it's available. Good luck and be sure to leave an email address in your comment so Krista can contact you!

Tuesday, March 18, 2014

How to Make My Favorite Retro Diner Sandwich by Cleo Coyle

Prices at the deli counter have been giving my husband and I sticker shock for some time now. If you’re making lunch for one or two, the prices are tolerable. But if you’re buying for an entire family or a hungry group, be prepared to take out a second mortgage to pay the bill. 

Here in New York City, premium turkey breast is $8.00 (and more) a pound. We prefer to roast our own turkey sandwich meat for a fraction of that price, and we seldom fuss with a big bird. We simply use a small (6 to 7 pound) turkey breast. 

So here’s a simple recipe for buffet-style turkey. You can use it for a traditional meat-and-potatoes main meal or sandwich-slicing (or both)...





Cleo Coyle's husband is also
her partner in crime-writing.
Together they write
The Coffeehouse
Mysteries
Cleo Coyle’s 
Retro Deli-style
Roast Turkey


This small, all-white meat turkey breast tastes better than anything you can get at the deli counter. It's perfect for making our favorite retro diner sandwich, too, an open-faced turkey with mashed potatoes.

Our secret ingredient is a pair of turkey wings (or even two pairs). Small turkey breasts usually come without wings, but we buy them separately for roasting right along with the bird. The wings render plenty of extra juices for making the rich gravy. See the gravy recipe below this one, and... 

Eat with joy!
~ Cleo

Ingredients

6 to 8 pound turkey breast

+ 2 to 4 turkey wings
   (optional, for extra gravy juices)

3/4 stick (6 T) softened butter

1 teaspoon Bell Seasoning

1 teaspoon Poultry Seasoning

½ teaspoon white pepper

½ teaspoon Smokehouse Pepper

½ teaspoon ground sage

½ teaspoon Kosher salt


1 tablespoon cooking oil or cooking spray




A NOTE ABOUT SMALL TURKEY BREASTS:

Above is a standard (wingless) turkey breast of about 7 pounds. Depending on the area where you live, you will either find these in your grocery store or something called "Hotel-Style Breasts," which are sold mainly in the Northeast. The Hotel-Style Breasts are perfect for a buffet. They are generally larger than a regular turkey breast (closer to 10 pounds instead of 4-8), and they have the wings attached. Like the big (15 to 35 pound) turkeys, many brands of Hotel-Style Turkey include a packet of giblets. Small turkey breasts like the one above do not include giblets.


Directions

Step 1—Prep the slurry: First preheat your oven to 350 degrees F. When the butter is soft, place it in a bowl and add your Bell Seasoning, Poultry Seasoning, white pepper, Smokehouse Pepper, ground sage, and Kosher salt. Blend everything well with a fork until you have a beautiful green slurry. Wash the turkey breast and pat dry. If using wings, remove the wing tips, wash, and pat dry.


Step 2—Prep the bird: Line a shallow baking or roasting pan with aluminum foil. Grease the rack that sits on top. Place the turkey on the rack, and (if using) position wings on either side of the breast. Slather the breast with the slurry you made in Step 1. Massage the slurry under the skin to impart the flavor into the meat. 

You can coat the wings with the slurry, as well. Or simply salt and pepper the wings instead since you're cooking these wings for their juices rather than their meat. 


The wings in my photo above are not attached.
Most small turkey breasts come without wings.
Marc and I like to buy the wings separately and
roast them with the turkey for extra pan juices.

We often roast a second pair
of wings in a separate pan.

Step 3—Roast and cool: Roast the breast, uncovered, according to package instructions, or about 20 minutes per pound. During the last hour, baste the meat in its own juices every fifteen minutes or so. When the meat reaches a temperature of 165 degrees F, remove from oven, tent loosely with foil, and let sit for AT LEAST 30 MINUTES before slicing. Trust me on this! The resting period will keep your turkey nice and moist. If you slice it too soon after removing it from the oven, the juices will run out and the turkey meat will taste dry. 


Amazing pan juices
come from the wings.
 



Cleo's Favorite Retro Diner Sandwich...

Open-Faced Turkey
with Mashed Potatoes
and Gravy!


For a single serving...

A few juicy slices of freshly roasted turkey

A hearty scoop of mashed potatoes

2 slices of white bread (yes, it has to be white!)

Plenty of gravy (recipe below)

While the turkey is cooling, make mashed potatoes and gravy. Most home cooks have their favorite way to make mashed potatoes. If you feel adventurous, you can try my healthier potato, garlic, and carrot mash. It's absolutely delicious and very easy to make. Get the recipe here.

Good gravy and lots of it is the key to this deli-classic...



Cleo's
Turkey Gravy


Makes about 1 ½ cups

Ingredients:


2 cups pan drippings
  (or enough chicken stock to make 2 cups)

2 Tablespoons Wondra flour

Salt and pepper to taste

Directions:

Step 1—Make a roux: While the turkey is cooling, pour off the pan drippings and let them cool. Skim off two tablespoons of fat from these drippings and warm this small amount of fat in a saucepan over medium-low heat. Stir in the flour until the mixture thickens. You’ve just created a roux. Now gently cook until the roux turns slightly brown (1-3 minutes).

Step 2—Finish the gravy: Measure your remaining pan drippings. If you have less than 2 cups, pour in enough chicken stock to make the full two. Whisk these two cups of drippings (and/or stock) into the roux that you made in Step 1. Heat the mixture to a boil, stirring constantly. Lower the heat but continue to stir and let the gravy simmer until it thickens and the flour cooks (4 to 5 minutes). The key here--
to prevent the gravy from breaking--really is stirring! Add salt and pepper to taste, serve hot, and...






Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





Now a National
Bestseller in Hardcover

A Coffeehouse Mystery 

*Starred Review* -Kirkus

"Top Pick"  -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly



See the book's
Recipe Guide
by clicking here.



* * * 


Coffeehouse Mystery
Free Title Checklist
(with mini plot summaries)


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 


* * * 


Haunted Bookshop
Free Title Checklist, 

Tuesday, January 28, 2014

Frito Shepherd’s Pie and Super Bowl Boulevard from Cleo Coyle #glutenfree recipe



"Shockingly tasty…" That’s what Chef Anthony Bourdain called the famous Frito Pie, and Marc and I agree. Our version of this beloved pie makes a wonderful (gluten free) one-dish dinner that can be made fresh or with leftovers. And the best part…

It’s relatively healthy!

Yes, I said it. We make ours with lean ground meat and black beans and whip up our mashed potatoes with the skins on. The next day, we zap a leftover slice in the microwave for an instant taco salad.

What about those Fritos? Aren’t they junk food? 


Let’s take a look…
Click on the photo above to enlarge.

Fritos have exactly three ingredients: Corn, Corn Oil, and Salt. That’s it. No preservatives, no gluten, no MSG, and zero trans fat.

Compare that to your typical grocery store taco shell ingredient list and you’ll be shocked. It includes things like partially hydrogenated oils. And Doritos have a number of not-so-healthy ingredients, including MSG and preservatives.

Cleo Coyle, author of
The Coffeehouse Mysteries,
has a partner in crime writing:
her husband, Marc. Learn
about their books here.
As I mentioned above, for added health here you can make sure your taco meat is lean or use a mix of ground beef and ground turkey. You can include a generous portion of healthy black beans or another nutrition-packed legume and top it with healthy guacamole, jalapeno, and/or salsa (tomatoes, peppers, and onions).

May you eat with joy on Game Day (and in good health)! 


~ Cleo








Billionaire Blend is a
culinary murder mystery.
To see its Recipe Guide,
click here.
Cleo Coyle’s
Frito Shepherd’s Pie


Our readers may recognize this pie from our latest culinary mystery, Billionaire Blend. In the book, Detective Mike Quinn tells the story of solving a homicide with members of the NYPD Bomb Squad (historically known as the Italian Squad). 

When the case is done, members of the squad take Quinn to a pub for a night of Frito Shepherd’s Pies and Irish Car Bombs (the kind you drink). Well this is the very pie that Detective Quinn enjoyed.

The recipe is deceptively simple. Yes, you start with a basic Frito Pie and top it with a Shepherd’s Pie crust of mashed potatoes. But here’s the trick to keeping the flavors balanced and avoiding a big mouth full of potatoes. We make our mashed potato crust very thin and mix it with a secret ingredient—sour cream.

Sour cream is a classic topping for Mexican dishes, but it’s also fantastic with potatoes, so it adds the perfect flavor note to the recipe, and turns our Frito Pie into a delicious cross between a tasty taco and a pan of loaded potato skins.

So if you’re tired of pizza (or looking for a gluten-free indulgence), consider this wonderful one-dish dinner. It’s easy to make and tastes fantastic with an ice cold beer, which puts it smack on our game day menu for this weekend’s Super Bowl. (FYI - For suggestions on gluten-free beers, click here.)


~ Cleo



For the free PDF
of this recipe,
click here.
To download this recipe in a free PDF document you can print, save, or share, click here.


Ingredients:

1-1/2 cups mashed potatoes
          (*see recipe at end or use leftovers)

1/2 cup sour cream

1-3/4 cups whole Fritos Corn Chips + 1/4 cup crushed Frito chips for garnish

1 to 1-1/2 pounds ground meat made into chili or taco meat filling

8 ounces Monterey Jack, Cheddar, or taco cheese mix, shredded

1 jalapeno pepper, cut into rings (optional)



Prep Step—Make your mash: Re-warm leftover mashed potatoes in a microwave or on stovetop. Whisk in sour cream. To make mashed potatoes from scratch, see the directions at the end of this recipe. Set finished mashed potatoes aside.


Build Pie with...

Layer 1—Fritos: Line the bottom of a 10-inch oven-proof skillet or cast iron pan (or casserole dish or deep dish pie pan) with a single layer of whole Fritos corn chips (about 1-3/4 cups).




Layer 2—Meat: Heat your chili or taco meat until it’s nice and hot, and then evenly spoon it over the layer of corn chips in the pan, covering the chips completely. 

Layer 3—Cheese: Sprinkle a little over half of the shredded cheese on top of the meat. 






Layer 4—Taters: Now dollop the warm mashed potatoes and sour cream from Prep Step over the meat and cheese. Use the back of the spoon to carefully smooth it into a thin, even layer. This is a thin layer so take your time and do it gently.

Layer 5—Garnish: Sprinkle the top of the pie with 
the rest of the shredded cheese and the final 1/4 cup of crushed Fritos corn chips.



Broil: Finish the pie for a few minutes under a preheated broiler. Watch for the cheese to melt and the potatoes to become lightly browned on their edges. This will take anywhere from 3 to 8 minutes, depending on your broiler. (Check often because broilers can burn things very easily!). Cut into slices and serve immediately. You can further garnish with jalapeno rings, salsa, guacamole, hot sauce, olives, or other favorite toppings you might use for tacos or nachos.

Leftovers: This pie reheats like a dream. A slice of it also makes a great instant taco salad. Warm up a slice in the microwave and break it up over a fresh bowl of lettuce. Throw on some slices of avocado and olives or a fresh dollop of guacamole, and you’re set for a quick, healthy lunch.



TO MAKE FRESH MASHED POTATOES: Start with 3 large (or 6 small) white potatoes, about 1-½ pounds. Wash and cut into thick slices, leaving skins on for better nutrition, and boil for 15 minutes or until the potatoes are soft when fork tested. Drain well. Follow recipe as directed, mixing potatoes first with sour cream, and continuing.
 







Super Bowl Boulevard

While Marc and I will be watching the Super Bowl from the warmth of our Queens living room, we’re looking forward to bundling up and checking out the Super Bowl Boulevard. If you live in the NYC area or are visiting for the game, here’s the scoop.

New York is shutting down traffic on a 13-block stretch of Broadway that includes Times Square. This strip from 34th to 47th Streets will be converted into a massive fan zone complete with photo opportunities with the Lombardi Trophy, autograph sessions, live broadcast sets, and a Toboggan Run. (Which begs the question, with the polar vortex looming, do you really think they’ll have to manufacture snow?)


http://www.nfl.com/superbowl/48/events/boulevard
In celebration of the first “open-air, cold-weather Super Bowl,”
New York is inviting the public to enjoy this “wintry ride”—
a seven story slide that’s painted to look like the real thing.
Tickets can be purchased for the ride, which will be located
at 40th Street on “Super Bowl Boulevard” aka Broadway.
More info here.

To watch a fun two-minute video about building Super Bowl Boulevard, click here. You can also click here or  here (for the fan guide) to learn more about the location, events, and hours. And enjoy the game, everyone!


http://www.coffeehousemystery.com/userfiles/file/Frito-Shepherds-Pie-Cleo-Coyle.pdf
To get today's recipe in
a free PDF document,
click here.




Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 




* * * 


Coffeehouse Mystery
Free Title Checklist
(with mini plot summaries)


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 



* * * 


Haunted Bookshop
Free Title Checklist, 


The Ghost and
Mrs. McClure


Book #1 of 
The Haunted
Bookshop Mysteries

To learn more, click here.