Garlic Three-Cheese Mashed Potatoes-Yeah, I'm going there.

No, this is not a joke. I'm seriously posting about mashed potatoes. Sounds too simple. Think about this, though: Whose mashed potatoes do you like? Maybe one or two people's, right? Or am I the only complete food snob? Let me tell you whose mashed potatoes I like. A combination of both of my grandmothers'. Thus comes forth my rendition of some pretty amazing, savory potatoes. I mean, if my husband will eat them, then they must be pretty phenomenal. You couldn't pay him enough money to touch some foods and mashed potatoes is on that list. Perfect mashed potatoes is not only about a few key ingredients, but also about the METHOD in which you employ to make potatoes mashed. If my mashed potatoes are running across my plate, then I'm not a happy camper. I like mashed potatoes, not potato soup. No, wait-I lie. I LOVE potato soup, but that's another story altogether.

Here are the ingredients that you'll see me working with in these pics:

1) 5 medium potatoes (these are russet)
2) stick and a half of butter
3) 1/3 package of cream cheese (8 oz pkg)
4) 1/2-3/4 cup sour cream
5) 1/2 cup finely shredded mild cheddar
6) 1/3 cup parmesan
7) 1/2 tsp garlic powder (or more to taste)
8) salt and pepper to taste

Notice what you don't see? I'll give you a hint: This is me sinking into a depression when I learn you are putting it into your potatoes.

Seriously. Leave it in your cereal.

First, peel (or not, if you like the peeling) and cube. Rinse well and place in a pan of water covering the potatoes. Throw in some salt, pepper, and a couple tablespoons of butter and boil until done. I use a fork to test doneness. Don't wait until you see the the potatoes falling apart in the pan, or potato soup may ensue. 

Drain and pour into a large bowl.

Next, cube butter (starting with a stick) and cream cheese. Place it in the potatoes with the sour cream (starting with 1/2 cup). Add garlic powder, salt and pepper and it's time to mash.

This is a big No, No. Not saying it isn't possible. Just saying everyone I  have watched use it, over does it. If you don't get it right the first time, you'll be have (once again) mashed potato soup. Can you tell I loathe runny taties?

You may get away with this if you are proficient enough with it. However, if you don't even know which attachment you should use, I wouldn't touch that one either. 

Here's the heavenly mashed potato utensil: Let the trumpets play! 

Don't overmash because you will have to do a taste test before the next step to determine if you need to add anymore butter, sour cream, or seasonings.

Once you have the sour cream, butter, and cream cheese mainly mashed in, stir in the  remaining cheeses.

And here you have it. Creamy, savory, still a bit of a chunk, light and holds its form. And if you are wondering why it's on bread, it's because we had Manhattan's.

Hope ya'll enjoy!

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Garlic Cheddar Biscuits

There's a certain chain of restaurants of the seafood type that has some pretty amazing biscuits that they serve before and with meals, instead of rolls. We all know what I'm talking about here. Then I come across someone who says, "Oh, this is the recipe, blah, blah, blah". One taste and it never fails that it's a disappointment. However, I have something that we, around our house, think is much better. Enter, Garlic Cheddar Biscuits:

Or as I think of them as, Savory, Fluffy Heaven on a Cooling Rack. I adapted this recipe from one of my favorite cooking magazine's baking cookbook. It can be found here. Like I said, I adapted this recipe. Something I tend to do with about every recipe for some reason. So here is what will get you this wonderful pictured biscuit.

Ingredients:

2 cups all purpose flour

3 tsp garlic powder, divided

2-1/2 tsp baking powder

1/2 tsp baking soda

1-1/2 tsp chicken bouillon granules (this, my friends, is the "secret" ingredient)

1/2 cup (1 stick) butter (cold)

1 cup shredded cheddar cheese

1 to 1 1/4 cups buttermilk (I highly recommend buying buttermilk, as opposed to subbing sour milk. I've done it both ways and get a much better turnout with buttermilk)

3 T butter-melted

Preheat oven to 450 degrees. 

Combine flour, 2 tsp garlic powder, baking powder, baking soda, and chicken bouillon granules in a bowl. Cut in cold butter to resemble coarse crumbs.

Add cheese and blend in.

Make a well in the middle and pour in 1 cup of the buttermilk

Stir in buttermilk, just until moistened. This may be where the other fourth cup of buttermilk is needed. Add by the tablespoon until it's moistened.

Drop by the heaping tablespoon onto greased cookie sheet.

Bake for 10 minutes. While baking, melt 3 tablespoons of butter and stir in 1 tsp garlic powder. After 10 minutes, brush with butter/garlic and return to oven for another 2-4 minutes or tops are just starting to turn a golden brown. With my oven, it's usually closer to 4.

Pull from oven and transfer to cooling rack. Serve warm. (My husband will eat them cold)

Enjoy!!

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