Whipped Potatoes for Thanksgiving

As you look over the ingredients to this recipe, you may raise your eyebrows when you come upon the buttermilk, but this will give your potatoes a nice tangy flavor. If you're unsure that you want to release this powerhouse of taste on Thanksgiving, why don't you make a smaller batch and try it out first. Just substitute buttermilk for the milk or cream you usually add.

What you will need:...

Potatoes...10 pounds (1 bag)
Butter...½ to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...½-1 cup
Parmesan Cheese...1-2 cups

measurements are estimates and based upon texture/taste


Putting it Together...

1. Skin potatoes and cut into quarters (this allows the potatoes to cook more quickly)
2. Put in large pot, add water and salt (I usually put in a few chicken bouillon cubes to add a little flavor to the potatoes).
3. When fork tender, remove from heat and drain
4. Turn-off burner and replace potatoes in pot and return to burner. This will allow the excess water to steam out of the potatoes. Be sure to keep an eye on them, so they do not burn
5. Place the potatoes in a bowl
• If they do not all fit, you will need to repeat the following steps with the remaining potatoes (although cutting-back on the measurements)
6. Add butter, salt, and pepper
7. Mash with a potato masher and then use a hand mixer to blend
8. Add 1/2 cup of Buttermilk and continue whipping
9. Add additional buttermilk until you reach the desired consistency
10. Add additional salt and pepper to taste
11. Add the Parmesan cheese and mix until well incorporated
12. Take any additional potatoes and repeat steps 6-11

Here's what they look like...






Originally posted as... Tangy Whipped Potatoes

Friday Fotos: 11/20

Have a happy Friday everyone and enjoy the pictures...




Izzy soon discovered the error of her ways...

courtesy of... my wife's friend




Huh??...

courtesy of... hahastop.com




Oops...

courtesy of... icanhascheezburger.com

My Favorite Pumpkin Pie

Double-Layer Pumpkin Pie


What you will need:

Ready Made Pie Crust...1 (pre-backed)
Cream Cheese...4 oz, softened
Cool Whip...1 ½ cups,
Pumpkin...1 can, 16oz
Jello Pudding Instant Vanillas Pudding...2 packages (4 serving size)
Cold Milk...1 cup plus 1 Tbsp
Sugar...1 Tbsp
Ground Cinamon...1 tsp
Ground Ginger...½ tsp
Ground Cloves...¼ tsp


Putting it together...

• Preheat oven to 450⁰


• Poke the bottom and sides of pie crust with a fork


• Back pie crust in oven for 10-12 minutes


• In a large bowl, mix Cream Cheese, 1 Tbsp of milk, 1 Tbsp Sugar until smooth


• Gently stir in Cool Whip


• Empty mixture in the bottom of the crust and spread evenly




• In another bowl, pour 1 cup of milk


• Add pumpkin, pudding mixes, and spices


• Mix well


• Spread over cream cheese layer




• Refrigerate for 4 hours or until set

Now, being lazy and since my wife doesn't like the graham cracker crust, I use the ready-made pie crust. However, if you like graham crackers, here is the recipe for the crust (the way I like it).

Graham Cracker Crust...



What you will need:

graham cracker crumbs...1 ½ cups (about 20 squares)
butter..._1/3 cups, melted
Measurements courtesy of Betty Crocker


Putting it together...

• Combine the graham cracker crumbs and melted butter


• Mix well


• Layer bottom and sides of pie pan

Originally published as...Double-Layer Pumpkin Pie