Friday, March 11, 2011

Creamy Mashed Potatoes and Buttermilk Biscuits


We had pot roast for dinner a few nights ago.  It was delicious.  It was warm and comforting.  To go along with the pot roast I made creamy mashed potatoes and buttermilk biscuits.  I was in heaven.  The entire meal was great.  So good, I just might have leftovers for breakfast !!!  Well, for lunch anyways. 


So here are two more great recipes from The Pioneer Woman's cookbook.


Creamy Mashed Potatoes


Ingredients

■5 pounds Russet Or Yukon Gold Potatoes

■¾ cups Butter

■1 package (8 Oz.) Cream Cheese, Softened

■½ cups (to 3/4 Cups) Half-and-Half

■½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt

■½ teaspoons (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.

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.


Buttermilk Biscuits

4 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons kosher salt (3/4 tsp table salt)

2 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/3 cup chilled shortening

1/3 cup cold butter (5 1/3 tablespoons) cut into pieces

1 1/4 cups buttermilk

2 tablespoons melted butter


Directions
1. Preheat your oven to 450F.

2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.

3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.

4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.

5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.

6. Cut rounds with a biscuit cutter and place them on a baking sheet.

7. Bake for 11-14 minutes, until golden brown. Do not under bake or the biscuits will be doughy. Brush the tops with melted butter


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