Tuesday, December 27, 2011

ChrisMASH time was here...

Good morning dear readers. Are you in a puffy detox from the holiday festivities like I am? That sounds too sugar coated and believe me I am ready to rid the sugar from my diet. How about a more truthful statement of current status: “I am in holiday party aftermath from the constant eating, drinking, family overload.” Truth hurts, I know. You can just consult my waistline and bags under my eyes.

Sorry darlings, that may have been too harsh of reality to bring to you first thing but I imagine you are in a quazi similar boat. If not, I am in envy of you.

Hopping back to the family frenzied days and nights, I was of course asked to bring something to our potluck Christmas dinner. I chose mashed potatoes. No not the box kind that comes in a horrifying dried flake form. I boil my own thank you very much, and add a little extra somethin’ somethin’. No shocker to you all I am sure. It was a great compliment when my cousin Meredith turned to me at the dinner and asked what I did to spruce the taters up. At least I hope it was a compliment. They seemed to be a hit though because there wasn’t a dollop left!

Before I bounce to the recipe I have a confession friends... I used to be buddy-buddy with those boxed flakes. We all had to start somewhere right? I thought attempting the “homemade way” would be too much work. I also served those processed puppies with “Minute Steaks” that I thought only needed to be cooked for one minute. When I saw that they still didn’t look down I went ahead and threw in one more minute on each side just to be safe. No, I have never lived that one down.

So, I think I have come along way. This recipe is simple and not at all scary. I wanted to make 'southern' mashed potatoes but after looking at the heart clogging recipes I decided to dumb the butter down and dish up a delicious digression. It is still rich and heavy but hey it’s the holidays! Add gravy if you like, but this dish can stand on its own two feet!

Home-style Mashed Potatoes

• 8 yukon gold potatoes, peeled and quartered
• 3 cloves garlic, minced
• ¼ cup low fat cream cheese
• 3 tbs butter
• 3 tbs half and half
• Kosher Salt
• Pepper
• Chicken Broth (optional)

Place potatoes in a stock pot and cover with water (I added half broth half water more flavor). Boil for 20-25 minutes, then drain.

Add all remaining ingredients back to the stock pot. Top with warm potatoes. Mash until desired consistency. I like mine to have a slightly thick texture.
Salt and Pepper to taste. YUM!

Oh, and you can always work off the calories by enjoying a long bike ride with Santa’s gift…

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