Hi everyone. Sooooooo..... yeah. It's been busy. VERY busy. INCREDIBLY busy...which is great for us, but stinks for you guys! We haven't had time to compile recipes and with that, take photos. Okay...let's face it. It's mostly that I'd like to add some photos to this darn blog, but the little one keeps us running around all day long. We're adjusting though and hopefully soon, we'll get back to photos and yummy recipes.
For now...here's an old entry I wrote back during the holiday season, but never got around to posting. No pictures, sorry!
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The recipe for today is always a big hit at our holiday parties. Since my husband and I live far away from our families back in the Midwest, we have hosted “orphan” Thanksgiving and Christmas celebrations almost every year since moving to California. We have over our friends who are also separated from their families for the holidays and have a lovely feast. It’s so nice to be able to share the holidays with our California family, plus as you know, Jacob and I love to cook! So the more, the merrier!
Garlic Cheesy Potatoes
Ingredients:
- 4 large potatoes (our personal favorite variety is Yukon Gold)
- Homemade chicken broth (or low sodium store bought) - have at least 3 cups available
- 2 Tablespoons Organic Salted Butter (we get our butter and cheese from Spring Hill Cheese Company at our local farmers market)
- Seasonings - Simply Organic's Garlic Pepper, Garlic Powder, and sea salt
- Organic Cheese - this is usually a "whatever I have in the house blend". I try to get a nice blend of sharper cheeses to really cut through the starchiness of the potatoes. My general blend is 1/4 cup Asiago (fresh or aged), 1/4 cup Parmesan/Romano blend, and 1/4 cup cheddar. If you prefer milder cheeses, I recommend a blend of colby jack, mild cheddar, and then parmesan/romano.
Directions:
Wash, peel, and quarter 4 large potatoes. Heat up 1 1/2 cup chicken broth and 1/2 cup water, once bubbling, put in potatoes. Cook potatoes until soft, but not overly mushy. Broth/water mix should have cooked off quite a bit. Add extra broth/water if it is cooking off a little too fast. :)
Put potatoes in bowl. I personally use my pastry dough blender to mash my potatoes..mash potatoes up with another 1/2 cup broth and 2 tablespoons of butter. Season to taste. Throw in more broth as needed until you get a nice fluffy, whipped texture (don't want it to be too wet). Then, blend in the cheeses! Taste test. Add more cheese, seasoning or salt to your own personal taste. One of the reasons I prefer to use homemade or low sodium broth is so that all guests can salt to their own preference. Using regular store bought broth can create potatoes that are too salty.
Do NOT serve until you are ready to sit down at the table or they may be gone before you get there. TRUST me on this.
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