As a mini sequel to bread, the potato is the next best thing on the dinner table and one of my favorite comfort foods. I love fresh homegrown potatoes, especially russet and red potatoes. It takes up half the size of my backyard garden. Potatoes are known to be the world's 4th food staple after wheat, corn and rice. But for many European households, like the one I grew up in, potatoes are commonly referred to...
... as the "second bread." And interestingly enough, this folklore is factually true. Humans can apparently survive on a diet of just potatoes, and milk or butter, which contain Vitamin A and D, the only vitamins missing from this humble vegetable. It contains a lot of starch, a carbohydrate, which makes it more like bread or pasta, nutrition wise. And has more potassium than bananas. This common veggie has a sentimental value to my family as well.
My mother told us a story about our grandfather who was jailed for his Christian faith. Upon his release, he rode a bicycle home without any food. On the trip home, he survived on three partially rotten potatoes. It gives us a nostalgic story at our Thanksgiving dinner table of this blessing God provides for us in the most scrumptious of ways. Mashed or many other forms.
Potatoes rarely get old and the variety of dishes it can be served in is practically endless. It always shows up on the table in gatherings, big or small. We must be thankful to God for this common but wonderful blessing as well as bread, water and many more than we deserve.
Thanksgiving Day is a national holiday celebrated in the United States as a day of giving thanks to God for the blessing of the harvest and of the preceding year.
We are very thankful to God for 2015 Homegrown garden produce. The largest produce of the year in our garden: one tomato - 2 lbs, one red beet - 4 lbs, one red potato - 1.5 lbs, one zucchini - 2.5 lbs.
Ingredients you will need:
5 lbs. – Russet Potatoes
1 tbsp. - salt
4 tbsp. – Salted Butter
2 tbsp. – cream cheese
½ cup – heavy cream
Instructions:
1. Prepare cream cheese, heavy cream, cut butter into small pieces and let it sit on the counter top for the butter and cream cheese to get to room temperature.
2. Fill large bowl with water. Peel potatoes and place potatoes into the water to prevent from the potato not to brown. Wash potatoes. Cut potatoes into 4 quarters. Place potatoes back into the bowl. Wash potatoes really good again. Place cut potatoes into a large pot. Fill with water until all the potatoes are covered with water. Add 1 table spoon of salt (or to taste).
3. Bring potatoes to a boil. Reduce the temperature to low. Remove all the white foam from the water. Let the potatoes lightly boil (more steaming, do not over boil potatoes so the potatoes does not fall apart). Cover the pot with a lid leaving a little opening for the steam to escape (this will also prevent from potatoes not to fall apart). Boil for about 30 min or until the knife easily sliced into potato. Drain the potatoes.
4. Dump potatoes into a large bowl. Add softened butter into potatoes. Bit it with hand mixer on high until potatoes are mashed.
5. Then add softened cream cheese and beat it again for a minute or until well mixed.
6. Finally, add hot heavy cream into potatoes and beat well for 2-3 minutes until well berated and looks like puree.
Serve right away. Enjoy!
Ingredients
- 5 lbs. – Russet Potatoes
- 1 tbsp. - salt
- 4 tbsp. – Salted Butter
- 2 tbsp. – cream cheese
- ½ cup – heavy cream
Instructions
- Prepare cream cheese, heavy cream, cut butter into small pieces and let it sit on the counter top for the butter and cream cheese to get to room temperature.
- Fill large bowl with water. Peel potatoes and place potatoes into the water to prevent from the potato not to brown. Wash potatoes. Cut potatoes into 4 quarters. Place potatoes back into the bowl. Wash potatoes really good again. Place cut potatoes into a large pot. Fill with water until all the potatoes are covered with water. Add 1 table spoon of salt (or to taste).
- Bring potatoes to a boil. Reduce the temperature to low. Remove all the white foam from the water. Let the potatoes lightly boil (more steaming, do not over boil potatoes so the potatoes does not fall apart). Cover the pot with a lid leaving a little opening for the steam to escape (this will also prevent from potatoes not to fall apart). Boil for about 30 min or until the knife easily sliced into potato. Drain the potatoes. Heat the heavy cream for 30 seconds in the microwave.
- Dump potatoes into a large bowl. Add softened butter into potatoes. Beat it with hand mixer on high until potatoes are mashed.
- Then add softened cream cheese and beat it again for a minute or until well mixed.
- Finally, add hot heavy cream into potatoes and beat well for 2-3 minutes until well berated and looks like puree.
- Serve right away. Enjoy!
If you make Creamy Mashed Potatoes Puree Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
I wish you all a very blessed Thanksgiving holiday my friends!
Here are some delicious Recipes to serve Mashed Potatoes with:
GRILLED VEGETABLES AND STEAK KABOBS RECIPE
BREADED PARMESAN CHICKEN SKEWERS
CHEESY STUFFED BELL PEPPERS
GRILLED LEMON PEPPER SHRIMP KABOBS
BROCCOLI SALAD WITH GRAPES AND ALMOND SLIVERS RECIPE
VEGGIE AND BACON SALAD RECIPE
CRAB SALAD RECIPE
HOMEMADE RYE BREAD
BERRY FLAVORED WATER
PIN ME!
Wow, that's quite a story you have of your Grandfather. Have you read "Sergei" by Sergei Kourdakov? Its a biography that tells of the persecution Christians suffered in the USSR. It's one of my very favorite Christian books and I find Russian history so interesting. You've got a great blog by the way 🙂 I've just made the pumpkin, honey roll it's waiting in the fridge to be ready to eat
No, I didn't read it. I'll try to find the book. Let me know how you like it. I love to have it for breakfast with coffee.
It was delicious thanks
I'm glad you liked it. Thank you for your feedback. 🙂