The secret of the mashed potato....CLASSIFIED NO MORE!

I have been trying to weasel out my friend the mashed potato's secret for years. After countless interviews (some not so tasty), I am pleased to announce the once highly classified information is out!

I have been privileged to taste many superb servings of mashed potatoes in my life (the best being the loaded mashed potatoes from Texas Roadhouse, although Outback is a close second). I could not, however, understand what the secret was. I have often tasted something I liked at a restaurant and been able to recreate it, but not with this. Attempt after attempt left me with a dry or sticky mess. Then, one afternoon I tried yet another attempt, and happened upon the mashed potato's secret.

The Secret of the Mashed Potato:

1. CREAM CHEESE!!!! That is the secret ingredient! Smooth, creamy, and loaded with flavor, it will spice your taters to a whole new level. And don't be afraid to pile it in. Not too much of course, but a good half package will blow your taste buds!

2. Too much butter makes the potatoes too sticky. Only use a few tablespoons, NEVER a whole stick unless you are making a gigantic batch.

3. Use what you have in the fridge. Sour cream, cheese (you can see the melted cheddar in these pictures), bacon, garlic... adding a dash of any of these will dress up your potatoes.

4. Use milk to thin out the potatoes to the right consistency.

5. The kitchenaid is the key to whipping the potatoes to a smooth finish. Use the whisk beater.



Now that you know the classified information, give it a try! The truth is out!

I love Cornbread Yes I DO!

I have loved cornbread since eating it at my grandmother's house years ago. It is such a great homey, comfort food.
Most people are tempted to get the boxed/bagged mixes, but I encourage you to try this homemade recipe. It is surprisingly easy and it tastes like heaven.

Ingredients

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (or milk with 1 tbls vinegar. See note below)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

**NOTE: About the buttermilk...there is no point in buying buttermilk from the store. You never end up using the whole carton and it is simple and cheap to make at home. Just add vinegar or lemon juice to milk, let it sit for a minute or two, and you have buttermilk!