This week's Recipe of the Week features a family favorite Mashed Potatoes. Today's restaurants are serving all kinds of variants on this traditional recipe- from garlic mashed potatoes to chicken mashed potatoes. This week we are paying homage to the spude that made it all happen- good ole fashion Mashed Potatoes.

Freshly made creamy mashed potatoes are nothing like the boxed variety. They are so rich, and fluffy that you can lose your fork in them.   The little bit of extra time it takes to make homemade mashed potatoes is worth it.  Ask your kids!!

What you need:

• 2 pounds of Russet, Yukon Gold, or long brown potatoes  (personally I love the Yukon Gold)
• 1 tablespoon of salt, plus more to taste
• 1 cup of milk or cream
• 4 tablespoons of unsalted butter
• 1/4 teaspoon of ground pepper
• 1/4 teaspoon of nutmeg

What you do:

1. Peel and cut the potatoes into 1-2 inch cubes.  Place in a medium pot and cover with cold water; add 1 tablespoon of salt.
2. Place over a low heat and let simmer until fork tender.  Drain potatoes using a colander.  Put potatoes into a bowl.   Using an hand held electric beater mix potatoes on medium high speed until most of the lumps have disappeared; about 1 minute.  Add butter; mix until blended.  On low speed add hot milk in a slow and steady stream; then add pepper, nutmeg, and salt to taste.  Mix to combine.

Comments

Use mayonnaise instead of cream
From: Channa Petrocelli
Great recipe! I did not have any cream, so I substituted Mayonnaise (2-3 tbsp). They were creamy! Give this a try.

Ham Glazes
Many people like to serve ham for their holiday meal.  After choosing a cook-before-eating, fully cooked, or canned ham selecting a glaze for the ham adds a very special touch.  Before spreading any of these wonderful glazes; score your ham.  This will prevent the glaze from running off the meat and the flavor of the glaze will marinate within the meat.

Garlic Mashed Potatoes
The garlic flavor comes from the roasted garlic added to the potatoes. Choose either red potatoes or Yukon Gold potatoes for a rich and creamy flavor. Included are the instruction on how to gently roast the garlic for peak flavor.

Ranch-Style Chicken Casserole
This recipe comes from Gregg Gillespie's "2001 Chicken Recipes" This easy-to-make chicken dish is a great casserole recipe which also has an interview with the author of this wonderful book. This is but one recipe out of literally 2001 recipes.

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The Potato Cookbook
by Janet Reeves

The potato is the world's number one vegetable, so many cookbooks have been devoted to it over the years. The Potato Cookbook by Janet Reeves includes a 400-year history, nutritional information, and 35 tips for cooking spuds. The 300-plus recipes cover every imaginable use of potatoes. Likely favorites are the crisply roasted, thick potato peels called "Picks," which are low fat and healthful; Currant-Potato Scones; all 20 recipes for potato salads; easy Black Forest Cake; Meat and Potato Meatloaf; and Quick Fish Cakes. You'll also learn about the International Potato Centre in Peru and the Potato Museum in Washington, D.C.