145.8...Mashed Potatoes

To go with the Crispy Parmesan Garlic Chicken that I made the other night, I whipped up some pretty killer mashed potatoes. They are pretty basic but that’s what makes them so wonderful.

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Mashed Potatoes (Serves 6 to 8)

Recipe from Tyler Florence, Food Network


4 lbs. golden creamer potatoes, peeled and cut into quarters

1 bay leaf

Kosher salt and freshly ground black pepper

2 cups heavy cream

3 Tbsp. unsalted butter

2 Tbsp. chopped chives


1. Put the potatoes into a large pot, add the bay leaf, 2 Tbsp. salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf.

2. Meanwhile, heat the cream and butter in a small saucepan. 

3. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives. 

Printable Recipe 

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Ok…I think I’m on a roll. Last night another winner was created in my kitchen: Chicken Breasts in Caper Cream Sauce.

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Fantastic!! I served it with orzo and steamed asparagus. I can’t wait to share the recipe with you!

Breakfast this morning was the current favorite:

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I took the kids to school, went to a meeting, then the gym for a Zumba class. Lunch was at Marketplace Grill.

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Grilled Chicken Greek Salad. A plate of happiness. 

Do you like your mashed potatoes creamy or chunkier/smashed?

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