Sneaky Mashed Potatoes, Number 3

Sneaky mashed potatoes, roasted broccoli, roasted okra (a favorite!!), and roasted acorn squash

I try to have a meatless meal once a week.  I like vegetables, so no problem here!  Sometimes soup.  Sometimes pasta.  And, sometimes a nice Southern vegetable meal!  Last Monday, this was our supper plate.  Typically, for a Southern veggie meal, I make a starch, beans, and two veggies.  Well, my dear 4 year old (un-named for her innocence) has decided she does not want to eat any beans.  And, my best friend from college and just in life, is doing more meatless meals but she doesn't like beans.  In honor of two of my favorite girls, who just don't like beans, I created these mashed potatoes!

- skin-on small yellow potatoes

- 1 can Northern beans

- milk

- butter

- salt, pepper, garlic powder

Pretty much make your mashed potatoes to your taste.  Just cut back on the potatoes and add a can of beans!  Boil.  Drain.  Add milk, butter, seasonings.  Mash.

These protein and fiber packed potatoes were great!  Keeping the skin-on the gold potatoes was smart because it only added to hiding the beans.  I thought both in texture and in taste these sneaky potatoes were the most sneaky!  The beans really were hidden by the potatoes!  Worth a try if you have non-bean-eaters like me!  (Check out my other two sneaky potatoes here and here.)

Sneaky Mashed Potatoes, Part 2

Earlier I posted about making sneaky mashed potatoes with half potatoes, half cauliflower. So good! But now, I have a new favorite! Sneaky mashed potatoes with parsnips; thank you Rachael Ray for introducing me to the Parsnip! RR describes the parsnip as "a carrot with attitude." I mainly wanted to do this post because I wanted to remember her ratio of potato to parsnip.

3-4 medium potatoes to 2 medium parsnips

These were great! Anna-Kate ate them. Will enjoyed these, asked me to make mashed potatoes with parsnips instead of the cauliflower ones. I definitely recommend them!

Sneaky Mashed Potatoes

This idea is not new and not mine, but I am so glad I finally tried it!! Last night I made my mom's country-style steak recipe (to come on the blog as soon as I perfect it like she has), which meant I had to have mashed potatoes. My family-oriented goal: get more vegetables into my toddler. My actual, selfish goal: allow me to eat a generous scoop of mashed potatoes but not regret the amount of carbs I ingested.

I finally made mashed potatoes where they were actually half potatoes, half cauliflower. I, knowing the cauliflower was in there, didn't taste it. My husband, swearing he always knows when I try to make something more healthy, said he wouldn't have known to ask if something was different this time. And, my toddler ate mashed potatoes for the first time in the last 3 times of making them. That is a true, good endorsement!

- about 5-7 medium potatoes, peeled and sliced for boiling (or however many you need to feed your family)
- one small head of cauliflower, cut in small pieces
- milk, to your desired thinness (the way you always would in your own mashed potatoes)
- butter, 1/4 cup or more :)
- salt, pepper to taste

Boil potatoes and cauliflower in same pot. When tender, drain water. Add milk, butter, salt, pepper. Mash. I like mine halfway between chunky and smooth. I have found the key to good mashed potatoes is taste them. Make sure they are salt/peppered well. Add if needed.

**Basically make the mashed potatoes you like, just cut the potatoes in half and sub in cauliflower!

I mean it, try this!!! Not only do you get out of peeling so many potatoes, you get to eat more with less guilt!

Pork and Apple with Sweet Potato

My sister-in-law made this about a year ago. I immediately had to have the recipe! I finally cooked it myself this weekend. It is so yummy!

- flour for dredging
- salt and pepper to taste
- (12 oz) pork tenderloin
- evoo
- 4 scallions, thinly sliced with white and green parts separated, OR 1/4 cup yellow onion diced
- 2 sweet potatoes, peeled and cut in chunks
- 1/2 cup dried cranberries
- (14 oz) chicken broth
- 1 red apple, cored and cut in wedges
- 1 tbsp dijon mustard
- 2 tbsp butter

Slice pork crosswise (I cut in bite-size pieces). Season with salt and pepper. Dredge in flour. Heat oil in skillet. Cook 2-3 minutes per side, mostly cooked with a little pink in the center. Remove to a plate.

Add white parts of scallions or onion to the skillet, along with sweet potatoes, broth, and cranberries (leave drippings). Cover and let simmer 7-9 minutes, until sweet potatoes are fork-tender. Add apple, cover and simmer 2 minutes, until apples are soft.

Add butter and mustard, stir to melt. Return pork and any juices to skillet. Heat through. Sprinkle wtih green parts of scallions, if used.

This would be a great dish served with a side salad or a green on the side. It is a one-pot meal with lots of flavors blending to an irresistable yumminess!

Hash Brown Casserole (favorite!!)

This dish is one of the most desired at my home church's pot lucks. I like serving these with barbecue anything. I think I could eat these with my mom and dad's bake beans and be a happy girl. :)

- 1 2lb bag frozen hashbrowns
- 2 cans potato soup
- 1 (16 oz) sour cream
- (8 oz) grated sharp cheddar cheese
- 1/2 tsp garlic salt
- 1/2 cup parmesan cheese

Mix potatoes, soup, sour cream, cheese and garlic salt together. Pour into a greased 2 1/2 quart casserole dish or 9x13 greased dish. Dot with butter. Top with parmesan cheese. Bake uncovered for one hour at 350.

Right now (me and Will and 13 month Anna-Kate) this is way too much. This is another great one to put into two 8x8s, freezing one for later and eating one now!

Grandma Harrill's Candied Sweet Potatoes

These are the yummiest sweet potatoes you have ever tasted. They are super sweet (notice 3:1 sugar:water ratio), but you really can't beat them. My Grandma Harrill made these for us until she was 92. How did she cut those sweet potatoes?!

- 1 1/2 cups sugar, plus 2-3 tsp
- 1/2 cup water
- dash of salt
- 3-4 medium sweet potatoes
- 2 tbsp butter
- 1/8 tsp vanilla

Mix sugar, water, salt. Stir until sugar is almost dissolved. Place on stove on high.

Peel and slice sweet potatoes. Drop in water/sugar mixture. Cook on high for approx. ten minutes and then on medium heat for approx 20 minutes, or until potatoes are tender.

Cook uncovered. Juice will boil down and thicken. Don't stir potatoes!!!!

Add butter and when syrup has cooked down about half, add vanilla. Pour into shallow baking dish. Sprinkle 2-3 tsp of sugar (cinnamon good too) over potatoes. Cook in oven for 5-10 minutes.

Sweet Potato Casserole

- 3 cups sweet potatoes, cooked and mashed
- 1 cup sugar
- 1 stick of butter
- 2 eggs beaten
- 1 tsp vanilla
- 1/3 cup milk

Mix and put in baking dish. Use mixer to beat. Strings will cling to mixers. Mixture will be smooth.

Topping:
- 1 cup brown sugar
- 1/2 cup flour
- 1/3 cup butter, melted
- 1 cup chopped pecans (optional)

Mix and sprinkle on top of sweet potato mixture.

Bake 30 minutes at 350.

Mom's Hasbrown Casserole

- 1 large bag frozen shredded hashbrowns, thawed
- 2 eggs
- 1 cup milk
- 2 cups cheddar cheese
- 1 cup chopped onion
- 1/2 tsp salt

Beat milk and eggs together with large whisk. Chop hashbrowns in bowl. Stir in other ingredients. Pour into baking pan. Cook 45 minutes at 350.

This was the recipe my mom always served with her barbecue chicken.