Recipes #1: Italian Mashed Potatoes
Well since I started bitching about it first I think I should put at least three recipes that I know my boobies like and enjoy. Sorry I can't put on any of my mom's cake recipes, but those are top secret and she'd kill me if she found out.
Italian Mashed Potatoes
(I have to give credit where credit is due. This is what I remember from a Everyday Italian recipe. I don't know the exact measurements the recipe and when I looked on the webpage in foodtv.com it wasn't there anymore. I think I saved it somewhere in my pc but I cant find it right now so bear with me, ok?)
This serves 4-5 persons (But if Boobie Keyla and Stella are around it only serves 3. LOL.)
Ingredients
4 large potatoes
1 Cup of Mozarella Cheese
1 Cup of milk (Its best if it is fresh milk, but you can also use boxed milk too.)
3 Teaspoons of Butter or margarine (If you are allergic substitute with olive oil based buttery spread or some such. You know what I mean K-Lo)
Italian style breadcrumbs (The recipe in the show said ordinary breadcrumbs would do but I think it is in the crust that all the flavoring comes from.)
Salt to taste.
Procedure
If you have made mashed potatoes from scratch the procedure is just the same so this is a repeat. Peel the potatoes and boil them in salted water for about a half hour on high in a deep "hoya". Check on them every 10 minutes to make sure they are progressing or like in my case remind you that you are cooking something and stop watching TV before it burns. Timers are handy if you don't want to stare at what you are cooking and become impatient like me. Remember that you might need some more time depending on the size of the potatoes. After you are sure they are done, take them out of the "hoya" and put them in a deep recipient. Heat the milk and 2 teaspoons of butter in a small sauce pan until the butter has melted. Then add it to the potatoes. If it is too much milk don’t worry. Start mashing the potatoes real good don’t leave a lump anywhere. Then start salting bit by bit until you think its good as it is. Don't make it too salty though because then you'll be over powered by the taste of the Italian bread crumbs, believe me I know! Pre-heat the oven for 6 minutes at 350 degrees. Then add the mozzarella and mix it. If it is too runny for you, you should put more mozzarella, but be careful. It acts as a good adhesive, but if you plan on eating leftovers it might get too tough to eat if you put too much mozzarella. After this you will put the potatoes in a baking pan and then sprinkle as much Italian breadcrumbs as you like. I put a lot on them because that’s what gives that little “humph.” After this take that last teaspoon of butter and melt it in the microwave and then sprinkle it over the breadcrumbs. If you are not allergic to butter a good idea is to spray “I can’t believe it’s not butter” on top to make it golden and crisp. Then put it in the oven until the crumbs are golden brown for about 20 minutes. The more breadcrumbs you put the more it will take to be done correctly so be careful. Before you serve let it cool a bit so that when you cut it to serve it doesn’t fall all over the place and make a mess like the first time I made it with my mom. I prefer to eat it with fish that’s been marinated in lemon juice for hours, but chicken will do just fine. Serve with chilled white wine if you have it handy or with iced tea with freshly squeezed lemon to give it that extra citrusy light flavor to it. And then…. Rub a dub, dub thanks for the grub ye God! And Bon Appetite!!!!!!!!!!
Watch out for my next recipe... Chicken sandwishes.
Italian Mashed Potatoes
(I have to give credit where credit is due. This is what I remember from a Everyday Italian recipe. I don't know the exact measurements the recipe and when I looked on the webpage in foodtv.com it wasn't there anymore. I think I saved it somewhere in my pc but I cant find it right now so bear with me, ok?)
This serves 4-5 persons (But if Boobie Keyla and Stella are around it only serves 3. LOL.)
Ingredients
4 large potatoes
1 Cup of Mozarella Cheese
1 Cup of milk (Its best if it is fresh milk, but you can also use boxed milk too.)
3 Teaspoons of Butter or margarine (If you are allergic substitute with olive oil based buttery spread or some such. You know what I mean K-Lo)
Italian style breadcrumbs (The recipe in the show said ordinary breadcrumbs would do but I think it is in the crust that all the flavoring comes from.)
Salt to taste.
Procedure
If you have made mashed potatoes from scratch the procedure is just the same so this is a repeat. Peel the potatoes and boil them in salted water for about a half hour on high in a deep "hoya". Check on them every 10 minutes to make sure they are progressing or like in my case remind you that you are cooking something and stop watching TV before it burns. Timers are handy if you don't want to stare at what you are cooking and become impatient like me. Remember that you might need some more time depending on the size of the potatoes. After you are sure they are done, take them out of the "hoya" and put them in a deep recipient. Heat the milk and 2 teaspoons of butter in a small sauce pan until the butter has melted. Then add it to the potatoes. If it is too much milk don’t worry. Start mashing the potatoes real good don’t leave a lump anywhere. Then start salting bit by bit until you think its good as it is. Don't make it too salty though because then you'll be over powered by the taste of the Italian bread crumbs, believe me I know! Pre-heat the oven for 6 minutes at 350 degrees. Then add the mozzarella and mix it. If it is too runny for you, you should put more mozzarella, but be careful. It acts as a good adhesive, but if you plan on eating leftovers it might get too tough to eat if you put too much mozzarella. After this you will put the potatoes in a baking pan and then sprinkle as much Italian breadcrumbs as you like. I put a lot on them because that’s what gives that little “humph.” After this take that last teaspoon of butter and melt it in the microwave and then sprinkle it over the breadcrumbs. If you are not allergic to butter a good idea is to spray “I can’t believe it’s not butter” on top to make it golden and crisp. Then put it in the oven until the crumbs are golden brown for about 20 minutes. The more breadcrumbs you put the more it will take to be done correctly so be careful. Before you serve let it cool a bit so that when you cut it to serve it doesn’t fall all over the place and make a mess like the first time I made it with my mom. I prefer to eat it with fish that’s been marinated in lemon juice for hours, but chicken will do just fine. Serve with chilled white wine if you have it handy or with iced tea with freshly squeezed lemon to give it that extra citrusy light flavor to it. And then…. Rub a dub, dub thanks for the grub ye God! And Bon Appetite!!!!!!!!!!
Watch out for my next recipe... Chicken sandwishes.
posted by Sharon Mendez at 7:08 PM
2 comments
