20 thanksgiving recipes mashed ideas

Brown Butter Mashed Potatoes

Brown Butter Mashed Potatoes Recipe | Ree Drummond | Food Network Let me tell you, with a crazy week last week and another hectic week coming up, I really need a break. When I’m worried about life and have a lot on my mind, the last thing I need is to try out a new recipe and not have it turn out. That’s why I like to turn to my old stand-by recipes. The ones that are tried and true and I don’t even have to think about. My pug Stanley has been sick this past week. He came down with a bout of pancreatitis. He’s been having accidents all over the house, to the vet numerous times, and just not feeling his usual self. The vet is sure he will be fine, but it has been really stressful. We have him on antibiotics, a low-fat diet and medication to help with the pain and nausea. Poor little guy. In addition to that, I have my annual Mayo check-up next week. Wow, it really helps to write it all out. No wonder I feel stressed and unsure about the world right now! Thanks for listening, my blog friends. As you can see, I haven’t really been in the mood to try anything new lately, in terms of recipes. That’s why I just wanted to make something simple and easy, but delicious, for dinner tonight. I immediately thought of Parmesan Herb Chicken and garlic mashed potatoes. My garlic mashed potatoes was one of the first recipes I came up with myself, “way back” when we lived in Rochester. I have since perfected the recipe (at least in my mind) over the years. I made these once for my sister and she said they tasted just like something you’d get at a restaurant. That’s why I’m calling them Restaurant-Style Garlic Mashed Potatoes. I think the key is boiling the potatoes in salted water. It really gives them a depth of taste. Restaurant-Style Garlic Mashed Potatoes This recipe is not low-FODMAP serves 4 Ingredients 1 1/2 pounds red potatoes (about 8 small), quartered, skin left on 1 1/2 teaspoons kosher salt, divided 1/4 teaspoon fresh ground black pepper 1 teaspoon garlic powder 1/2 cup sour cream 1/2 cup grated Parmesan cheese 1/4 cup unsalted butter, cut into pieces Directions Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes. Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer. When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don’t mind that). Serve.