Tuesday, November 22, 2011

Gobble Gobble!

I have been meaning to blog for the last couple of days, but it has just not happened! To be honest, my to-do list almost always takes precedence over blogging and for the past week at the end of the day, the blogging has fallen by the wayside. So this morning, I put my blog on my to-do list! I have been running around like a crazy person getting ready for Thanksgiving. I am feeling a little bittersweet this year. Thanksgiving is one of my most favorite holidays but this will be my first Thanksgiving in 28 YEARS that I have not been home with my parents. Wow. Like I said, bittersweet milestone. The hubby and I are having Thanksgiving at his mother's house this year. It should be a small celebration and I am ok with that! Jerame has taken on the task of the turkey, which he plans to deep fry. I volunteered to make my garlic mashed potatoes. Yum! I have adapted my recipe from a cooking light recipe and they are yummy!

Roasted Garlic Mashed Potatoes
Here is my recipe. The ingredients you will need (this recipe serves 8 by the way):

4 garlic heads (you can use 2 but we like to really taste the garlic in ours)
2 1/2 lbs of red potatoes
1/4 cup of butter
1/3 cup of low fat buttermilk
1/4 cup of low fat sour cream
2 tbsp of minced parsley
1 tsp of salt
1/2 tsp of pepper

Directions:

Preheat oven to 350 degrees. Peel the garlic heads and wrap in aluminum foil. When oven is preheated, place aluminum packets in oven for 45 minutes. Remove from oven and allow to cool (this takes a while). Once cool, squeeze the garlic out of the heads and reserve roasted garlic.
Cut potatoes in half or if they are large potatoes, into fourths. Place potatoes in pot and cover with 1 inch of water. Salt water if desired. Bring water to a boil, then lower heat and simmer potatoes for 12-15 minutes. Pierce potato with fork to check tenderness. Remove potatoes from heat and drain water.
I usually then put the potatoes in a mixing boil. Add the reserved garlic and butter. Using a hand mixer, smash the butter and garlic into the potatoes. Add a little of the buttermilk and begin mixing on low. Once mixing, add in the rest of the buttermilk, the sour cream, the parsley, and then the salt and pepper. Be careful not to over mix. The mixing process honestly takes less than 1 minute. I usually taste test the potatoes at this point and add more seasoning if needed (I find that I never add more salt and pepper). 
You're done and you have DELISH potatoes.

I am also in charge of making pecan pie and my mother's clam dip. I will be making both of those tomorrow and definitely planning on taking pictures to blog about since it will be my first time making either! Eek! Hopefully all goes well.

2 comments:

  1. Rumor has it that both the dip and the pie were awesome! Wish I was there to help devour both.

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  2. The dip and the pie were awesome! Jerame really helped me taste test the dip to perfection. As for the pie? Well, Jerame sat down last night and ate almost half of it. LOL.

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