Tantalizing Tuesdays will be the day I 'tantalize' you with yummy recipes. I keep promising to share recipes that I love but rarely take the time to actually type the suckers out. I'm also hoping that this will be the kick in the arse I need to get back into 'trail and error' cooking; I'm getting bored with the same old things for dinner and need to find some new flabuless (in other words: healthy) recipes to help with my plan of making my 30s more fabulous than my 20s. Speaking of which, a lovely 13 year old man told me today that he thought I was 27 at the most - thank you Cory.
To kick things off here is one of the least flabuless recipes I have but one of the most fabulous. Healthy recipes will come in time but let's be honest, most of the best tasting foods are the worst for you.
'Low-fat' (ha!) Slow Cooker Smashed Potatoes
snagged from Allrecipes.com
our lovely model Tina diggin' in
WHAT TO DO WITH THEM
1. In a large pot of lightly salted boiling water, cook the peeled potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Use the mixer here if you like your guys smooth. Toss in some salt & pepper here too and I usually toss in a couple tablespoons of butter here for good measure.
2. Transfer the potato mixture to a slow cooker, cover, and refrigerate OR go ahead and cook on Low for 2 to 3 hours (I usually throw it on high if they're coming out of the fridge and plan for 4 hours heating time). Just before serving, stir in butter and season with salt and pepper to taste. YUM!
snagged from Allrecipes.com
our lovely model Tina diggin' in INGREDIENTS
5 pounds red potatoes, peeled and cut into chunks
1 tablespoon minced garlic
3 cubes chicken bouillon
1 container sour cream
1 package cream cheese, softened
1/2 cup butter
salt and pepper to taste
5 pounds red potatoes, peeled and cut into chunks
1 tablespoon minced garlic
3 cubes chicken bouillon
1 container sour cream
1 package cream cheese, softened
1/2 cup butter
salt and pepper to taste
WHAT TO DO WITH THEM
1. In a large pot of lightly salted boiling water, cook the peeled potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Use the mixer here if you like your guys smooth. Toss in some salt & pepper here too and I usually toss in a couple tablespoons of butter here for good measure.
2. Transfer the potato mixture to a slow cooker, cover, and refrigerate OR go ahead and cook on Low for 2 to 3 hours (I usually throw it on high if they're coming out of the fridge and plan for 4 hours heating time). Just before serving, stir in butter and season with salt and pepper to taste. YUM!
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2 comments:
Hey Baby Girlz!
I must admit that these potatoes are awesome...yummie, yummie!
Question, are you to peel them before cooking?
Mom
Yep you've got to peel before boiling, I'll add that - thanks!
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