Tuesday, November 17, 2009

My Favorite Mashed Potatoes

I haven't participated in Kitche Tip Tuesday's for a while, but as I was making the Hamburger soup (recipe to follow), I began to think about the mashed potatoes that I hope to make for dinner tomorrow night.

Here's my tip for this week: Use buttermilk instead of regular milk in mashed potatoes.

I like mashed potatoes, and only one of my kids doesn't, so it's a meal we have fairly often. I generally do traditional potatoes, save a little of the water to retain nutrients, some butter and skim milk. One day when I was making mashed potatoes, I forgot to save some of the cooking liquid, and had some buttermilk on hand that needed used. So, I decided how bad can it be? And at least I won't be wasting the buttermilk. Let me tell you what! They were the best mashed potatoes I have ever eaten. Just enough buttermilk and butter to get the perfect consistency. It was a little bit of heaven. So, tomorrow, since I have buttermilk in the fridge, I'll be making my super-yummy mashed potatoes. I can't wait.

Also, our dinner recipe for tonight

Hamburger Soup:

2 pounds of ground beef
3 carrots, peeled & sliced
3 parsnips, peeled & sliced
2 ribs of celery sliced
2 potatoes, cubed
1 Cup frozen green beans
1 can (15oz) of diced tomatoes (the Italian seasoned ones would be nice)
1 box of beef broth (32 oz.)
2 envelopes of beef bullion (left over from ramen noodles. I'm guessing 2-3tsp)
4 cups of water
2 bay leaves
1/2TBSP thyme (1 1/2 tsp)
1/2 TBSP tarragon
1 small onion diced

1. Brown and drain beef

2.Combine all ingredients in a large stock pot or dutch oven. Bring to a boil. Reduce heat and simmer until vegetables are done, or as long as desired.

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