Creamy Mashed Potatoes

Fall is truly my favorite time of year. The weather changes, the air becomes more crisp, the seasonal colors become warm and inviting with browns, oranges and golden yellows. And it is my favorite time of year because I get to break out my big sweaters and warm cable knit throw blanket. 

One food that is a staple in the fall is mashed potatoes. When I make dinner on a fall day I look forward to a meal that includes mashed potatoes. I love making them, I love eating them, I love making hash brown, mash browns with the leftovers. ( More on that later)

These mash potatoes came out so light and creamy; and I think it has to do with this potato ricer that I got from Williams-Sonoma. This thing is AWESOME! Just pass some boiled potatoes through it, and stir. The trick that I found is, not to fill the ricer, because it will be to hard to push through. Just put a couple of spoonfuls at a time. The texture will be so creamy and NO lumps!

My nephew used to say that he loved my CRUNCHY mashed potatoes.

Well Joey check these out!

I make mine with chicken broth instead of milk (most of the time) because of milk intolerance from my husband, but you could definitely swap for milk or cream and it will make them even more creamy.

4 pounds russet potatoes

About 1/2 cup chicken broth 

1/2 cup butter

Salt

Pepper

Start by peeling and cutting potatoes into sixths. Place in pot of water that is covering potatoes by and inch or so. And let 'em boil for about 30 minutes or until tender when poked with a fork. I may even let mine go for a bit longer, as I like mine really fork tender. Drain in colander in sink, and enjoy the steam bath.

When drained, get a few spoonfuls and place into ricer that is above a small pot, and squeeze handle to push potatoes through. One you have pushed all of them through ricer (or mashed with a masher) simply add butter and broth or milk, a generous seasoning of salt, a pinch of black pepper and stir.

Hash brown-mash browns coming soon!

Easy Hot Pan Potatoes

This potato recipe is so versatile, it goes with so many different main dishes. I cook them all the time and my family just gobbles them up!<p> This is not my original recipe, it is from famed chef Jaques Pepin

To start, we need to place olive oil in pan

Place chicken broth and potatoes in pan on medium heat, and place lid on.

Looking good already! Ok so now take of lid after 30 minutes of cooking on medium, and crank up the heat a bit to evaporate all that broth! 

See how the chicken broth has evaporated! Now gently smash with a can of something.

This is how they look after they have been smashed and cooked on one side then flipped. Awesome right!

All done!

Ingredients:

8 baby Yukon gold potatoes 

2 tablespoons olive oil

1 can of low sodium chicken broth

Salt

Ground black pepper

Directions: First drizzle olive oil in pan. Next pour 1 can low sodium chicken stock. Place potatoes in pan and sprinkle with salt and pepper. Cook on medium heat for about 30 minutes or until tender but not falling apart.

Continue to cook uncovered on medium-high heat. Watch carefully as the chicken stock evaporates. When the chicken stock has evaporated and potatoes start to sizzle a little, take a can of something, (I used another unopened can of stock) clean it off and firmly but gently smash the potatoes until flattened just a bit. Continue to cook on one side, then flip them gently to cook on other side just until browned a minute or two. Transfer to serving dish.

Serves 4

Try it and tell me what you think!