Something finally got me out of my blog-funk though. Well, a few somethings. One was that people started pointing out how long it's been since I blogged (by people, I mean my husband and mom, but whatever). The second was that we stopped our crazy summer traveling. And the third was that I made mashed potatoes. These aren't just any mashed potatoes, mind you. They are my grandma's mashed potatoes - so fattening they don't really qualify as a vegetable anymore, and so good that you just don't give a schtick (of butter).
So, while you are eating mashed potatoes tonight (because seriously, if you've never made mashed potatoes this way, why put it off any longer?), think about some of these ideas. I was thinking I'd do some series type blog posts. One would be "meals so easy and good you could slap your momma." One would be inspired by the "Chopped" challenge. Maybe one could be inspired by (Ican'tbelieveI'msayingthis) Sandra Lee's semi-home-made. But just the concept, not the recipes she comes up with. Seriously. Then I was thinking of doing a "fiscal fast" series, where I don't spend any grocery money for two weeks and have to cook using what I have. I'm kind of excited! Hope you are too. Leave a comment to vote on what I should do first.
Simple Southern Mashed Potatoes
This is enough for two people plus one serving of leftovers. Simply double the recipe for more.
- approximately 2.5 pounds russet or yukon gold potatoes
- 2/3 stick salted butter
- 5 ounces evaporated milk
- salt and pepper to taste
Wash and peel potatoes. Chop roughly into 1.5-inch pieces. Place potatoes in a large sauce pan and cover completely with water. Add about a teaspoon of salt to the water and bring to a boil. Boil potatoes until they mash very easily with a wooden spoon against the side of the pan, about 15 minutes. Drain water and transfer potatoes back to the pan. Add the butter and put the lid on until it melts. Add milk, salt, and pepper, and beat with an electric mixer until creamy and fluffy.