Okay, this is after the show with the host, Brooke, and my sweet sis-in-law, Emilee…who is the best helper ever! I was missing Jessica, terribly. Boo hoo.
They are all easy and all great variations of your standard mashed potatoes. The last one, Mashed Cauliflower, sounds soooo crazy but it’s actually really good! It’s a great choice for health nuts, diabetics, or low carb dieters….or just for a change! Pour gravy on it, even better. It’s also a great way to get kids to eat cauliflower. The Butternut Squash potatoes taste really similar to plain mashed potatoes but, they’re pretty and squash is good for you too! Parmesan Potatoes need no explanation, just knowing there is Parmesan in it, means it’s good!
Parmesan Smashed Potatoes
1 T. plus 2 t. kosher salt
1 ½ C. half-and-half
¼ lb. Unsalted butter
½ C. sour cream
1 C. freshly grated Parmesan cheese
½ t. black pepper
Place the potatoes and 1 T. of the salt in a 4 qt. saucepan. Cover with cold water and bring to a boil. Lower the heat and bring to a simmer for 25-35 minutes until the potatoes are completely tender. Drain. In a sauce pan or microwave, heat the half-and-half and butter. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. The last quarter of the cream and butter should be folded in by hand. Fold in the sour cream, Parmesan cheese, and the remaining salt and pepper. Taste for seasoning and
serve immediately. If the potatoes are too thick, add more hot cream and butter.
Butternut Squash Potatoes
6 large russet potatoes, peeled and quartered
butter, salt, milk or cream
Quarter the squash and cook in boiling salted water until tender, or bake in oven at 350 for about an hour. In separate pot cook the potatoes in boiling salted water until tender. (You want approximately equal parts of potatoes and squash.) Scrape squash from skin into large mixing bowl.. Add drained potatoes. Add 1 stick butter, salt, and milk or cream. Mix well. Adjust salt, butter, and milk as needed. Serve with butter patties melting on top.
Salt & Pepper
1 stick Butter
Directions: Cook in boiling, salted water until fork tender. Drain water. Add ½ stick butter (or more), to taste. Mash with potato masher. Add salt and pepper, to taste.
You can view the video, and me…in all my dorkiness…right here:
Video Courtesy of KSL.com