On The Sidelines

Like I said in my last post, there is nothing better to go with gravy than good ol’ mashed potatoes.  So in this post I’ll cover a basic mashed potato recipe and also a simple recipe for green bean casserole.

What you’ll need for the potatoes:

6 average size potatoes

½ cup evaporated milk

2 tbsp butter

½ tsp of salt

½ tsp of black pepper

1.)  Peel potatoes and then cut into pieces.  Place potatoes into pot and fill with water.  Water should cover potatoes.

Bring potatoes to a rapid boil on stove top.

Drain.



You know you are loving these visuals.  ;)



2.)  Use a potato masher to break up potatoes.

Add butter, milk, and salt, and pepper.

Blend well with a hand mixer.

See?  Viola!  Nice and basic.  Serves about 6.

These potatoes go great with the gravy from the previous post.  Another tip for your mashed potatoes is to add a seasoning pack.  McCormick makes some interesting flavor combinations made for seasoning potatoes.  Most are used to season cut up baked potatoes but I’ve added them to regular mashed potatoes.

When my daughter was smaller, she hated mashed potatoes.  In fact, the only potatoes I could get the kid to eat were served from a drive-thru window.  One day I made mashed potatoes and added a McCormick Roasted Garlic and Rosemary seasoning pack.  I served them to her and told her they were “Princess Potatoes”.  She ate the entire serving with no problem.  She even asked for more.  Two points for Mom!



The REAL Princess Potato



Next on the menu is the Green Bean Casserole.  This recipe came off of a can of Campbell’s Cream of Mushroom soup.

Of course, we all know any brand will work depending on your budget.  I’ve tried many store brands with this recipe and haven’t had any disappoint me yet.

What you’ll need for the green bean casserole:

1 can of cream of mushroom soup

½ cup of milk

1 tsp soy sauce

2 cans green beans (any cut) or 1 ½ lbs. of fresh green beans  *I use canned because fresh vegetables just don’t last.  If you're one of those awesome green thumbs that has your own little veggie garden, than good for you!  I'm totally jealous.

1/8 tsp black pepper

1 1/4 cup of bread crumbs (not pictured, oops!)  *You can also use French fried onions as the Campbell's recipe calls for, however, yours truely forgot to buy them (WHAT??  I'm human.)  This recipe has bread crumbs instead.  If you plan on using the onions you will need 1 1/3 cups.

1.)  Preheat oven to 350 degrees.  In a large bowl, mix beans, soup, milk, soy sauce, pepper, and 1/3 cup of bread crumbs (2/3 cup of the onions, if you are taking that route, fancy pants).  Be sure to coat the beans well.

2.)  Transfer mixture to a casserole dish.  Bake at 350 degrees for 25-30 minutes.

3.)  Stir.  Sprinkle with remaining bread crumbs (or onions, show-off ;p). 

Please ignore the buns in the oven.

Bake for an additional 5 minutes.  Serves about 6.

I told you this was simple, right?

Next time I’ll post an awesome appetizer recipe for Broccoli Balls with tangy mustard sauce inspired by the restaurant Copeland’s of the New Orleans area.  Get your deep fryer ready!!