Quick Crock Pot Recipes Biography
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Wonderful recipe - Use this easy-to-do Make-Ahead Mashed Potato dish for your next Thanksgiving and Christmas dinners. These make-ahead Mashed Potatoes are a GREAT time saver for a busy holiday.
This recipe is especially great when serving a crowd as it eliminates the mess and last-minute hassle of whipping potatoes. Mashing potatoes is not difficult, but it does take time. I use this recipe every Thanksgiving to save myself time. The mashed potatoes always turn out creamy and fluffy every time I make them. This is also a great potluck dish, as everyone loves mashed potatoes.
Perfect Mashed Potatoes
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Make-Ahead Mashed Potato Recipe:
Recipe Type: Potato, Potato History
Menu: Thanksgiving Turkey Dinner
Yields: Makes 12 to 15 servings
Prep time: 20 min
Oven cook time: 40 min
Crock Pot (Slow Cooker) cook time: 3 hr
Ingredients:
15 medium (5 pounds) potatoes, peeled and quartered
8 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
Salt and freshly-ground black pepper to taste
2 egg whites, slightly beaten
4 tablespoons butter
1/3 cup chopped chives (optional)
Preparing Make-Ahead Mashed Potatoes:
Spray a large casserole dish or crockpot/slow cooker dish with vegetable-oil cooking spray.
In a large pot, add cut-up potatoes and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Overcooking can cause the potatoes to become gummy.
This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
In the same cooking pan, mash potatoes with a potato masher or potato ricer until there are no lumps. NEVER use a blender, electric mixer, or food processor to make mashed potatoes.
Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer, just click on the green link for What's Cooking Americas' online Amazon Store.
Add cream cheese, sour cream, onion powder, salt, pepper, egg whites, and chopped chives (if desired); blend well. Dot with butter.
Cool mashed potatoes slightly, cover, and then refrigerate.
The prepared mashed potatoes may be made up to a week ahead of time. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.
When ready to heat the potatoes:
Preheat oven to 350 degrees F.
Take potatoes out of the refrigerator 30 minutes before baking.
Bake, loosely covered, 40 minutes or until steaming hot in center.
Crock Pot Make Ahead Mashed PotatoesCock Pot - Slow Cooker Make-Ahead Mashed Potato Recipe:
I, personally, like and use this crock pot/slow cooker version, as it frees up my oven for other dishes when making my holiday meals. Heating the prepared mashed potatoes in the crock-pot is a great way to keep the oven freed up for the other dishes.
Take the prepared mashed potatoes out of refrigerator about 3-1/2 hours before serving time. See Preparing Make-Ahead Mashed Potatoes above. Place the mashed potatoes in the crock-pot/slow cooker. Cover and cook on low heat for approximately 3 hours, stirring once or twice.
After potatoes are cooked, stir, and then add some additional dollops of butter just before serving.
Leftover Mashed Potatoes:
If you have any leftover mashed potatoes, place them in a re-sealable plastic bag and freeze.
Makes 12 to 15 servings.
Several years ago my daughter Brenda’s dear friend Lena Hennegan, from Russia, hosted a dinner party and served everyone borscht soup as one of the courses. She enjoyed the flavors of the soup so much that she had to ask for Lena’s recipe. Brenda just recently uncovered the recipe tucked inside one of her cookbooks. The recipe was labeled Ukrainian Borsht Soup Recipe.
With this cold weather, this hearty Ukrainian Borscht Soup is delightful. Looking at the ingredients it reminded my daughter of a variation of vegetable beef soup that also added cabbage and beets for that beautiful deep ruby color. Brenda says, “not only did this soup fill my family up, but it was also very healthy and the taste improved the next day. I was surprised to see my young boys enjoying the soup. My 5-year old liked the fact that he couldn’t tell what kind of vegetables were in the soup, and he declared it tasty!”
More of Linda's great Soup, Stew, and Chili Recipes.
bowl of Borscht Soup
Borscht Soup
History of Borscht Soup:
Borscht soup also spelled, borsch, borshch, barzcz, or borchch is a characteristically red colored clear soup, which comes from the beetroot and can be served hot or cold. Borscht is a specialty of the Eastern European (Slavic) countries (including Russia, Lithuania, Poland, and Ukraine) that dates all the way back to Medieval times. It is also believed that borshch used to be the national food in Ancient Rome, where cabbages and beets were specifically cultivated for the purpose.
In the Slavic countries, the origins of borscht actually used cow parsnip, which was eventually replaced by the beetroot. Since beets were in large abundance and inexpensive, it was frequently used by the poorer classes. During the Middle Ages, Borscht never appeared on the royal table during the reign of the Jagiellonian kings, or was it consumed by the royal servants.
Ukrainians strongly believe that Borscht soup originated in their country and declare it as their national soup. Ukrainians love borsht so much so that they will eat borscht with pork for breakfast as a morning pick me up and then again three times throughout the day! You can find many different variations of Borscht soup in the Ukraine using a wide range of vegetables including the staples of cabbage, potatoes, and meats such as pork, beef, or ham. The most essential ingredient for the soup is the beetroot which gives the soup it’s red color. The sweetness from the beets is typically counterbalanced with a kvass (sour, slightly alcoholic beer made from bread or a concoction of fermented beets) vinegar, lemon juice or a citric acid. Borscht is often eaten with a garnish of sour cream and fresh greens such as dillweed or parsley. Borscht is commonly prepared in a large pot to feed a family for several days and the taste will continue to get better after the first day. There as so many recipe variations for borscht soup that each family passes down through the generations.
15th Century - One of the popular but unproved legends says the first-ever borshch was cooked by the Cossacks in 1637 during a two-month siege of the Azov fortress in Southern Russia, which was occupied by the Turkish army. Feeding four thousand Cossacks in a camp was problematic so they collected anything edible they could find and threw it all together. Everyone liked this thick and nourishing mix of vegetables and meat, and came up with the name borschch.
16th Century - Famous Polish poet and prose writer, Mikolaj Rej mentioned a “broth from pickles beets”, but is was not known in all parts of Poland.
19th Century - Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives (originally published in 1861) translated and introduced by Joyce Toomre [Indiana University Press:Bloomington] 1992 (p. 131)
31. Ukranian borshch (Borshch malorossijskij): Prepare bouillon #1 from 3 lbs of fatty beef or fresh pork, or from beef with smoked ham. Omit the root vegetables, but add a bay leaf and allspice. Strain the bouillon. An hour before serving add a little fresh cabbage, cut into pieces. Cook, stirring in beet brine or grain kvass to taste about 2 spoons of vinegar. Meanwhile thoroughly wash and boil 5 red beets, but do not peel or cut them; this is, boil them separately in water without scraping. Remove them when tender, peel, and grate. Stir 1 spoon of flour into the beets, add them to the bouillon with some salt, and bring to a boil twice. Put parsley in a soup tureen and pour in the hot borshch. Add salt to taste. Sprinkle with black pepper, if desired, and serve with the sliced beef, pork , or ham; or with fried sausages, meatballs or mushroom buns. “ ---Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives (originally published in 1861) translated and introduced by Joyce Toomre [Indiana University Press: Bloomington] 1992 (p.131)
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