Creamy Mashed Potatoes

I got this recipe from ThePioneerWoman.com and it will seriously be my go-to for mashed potatoes from here on out. There were a few things I would change, only because I did them wrong or too fast. 

1. I used my kitchen aid mixer, probably not the best idea because then the potatoes were SUPER thin, a little TOO thin.

2. AND I just poured the half-and-half without looking, I poured the correct amount, but with the potatoes already being too thin, I should have put less. 

Notes to self:

Get a potato masher

Don't pour without looking, see if the potatoes need less first

Now to the recipe!!!

Ingredients:

-5 pounds Russet Or Yukon Gold Potatoes
-3/4 cups Butter
-1 package (8 Oz.) Cream Cheese, Softened
-1/2 cup (to 3/4 Cups) Half-and-Half (*I should have put less)
-1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
-1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions:

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. (*That was my other problem, I over-boiled them and they were falling apart... I had a bad day, okay?)

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

*Recipe found here

Crockpot Beef Stroganoff

I was looking for some home-cooked goodness this past weekend and found this recipe on MelsKitchenCafe.com - I love her website. Mine didn't look as pretty, but it still tasted yummy! 

The original recipe found here: The Ultimate Beef Stroganoff

INGREDIENTS:

2-3 pounds stew meat (or a 3-pound chuck roast, cubed) (*I used stew meat and cut them up even smaller)
1 teaspoon salt
1/4 teaspoon black pepper (*I used about 1/2 teaspoon... I like my pepper)
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water (*I used apple juice)
4-8 ounces sliced mushrooms (*At first I only put in about half of the mushrooms, because 8 ounces looked like a lot, but then the shrink as they cook, so I ended up putting all 8 ounces in and I liked it better that way)
1/2 cup light or regular sour cream

DIRECTIONS:
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

(*I should have been better about shredding the meat, but I was in a hurry, I think this would have helped with the presentation and the evening out of the meat and sauce)

***Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

*I served this over mashed potatoes from The Pioneer Woman, recipe here: Delicious, Creamy Mashed Potatoes.