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What a crazy week! I finally had a photo accepted…score! I joined a link party and was chosen as one of the Featured Links…so excited! Karly over at Buns In My Oven did a whole post about manual photography and the light bulb finally went off in my brain…thank you so much Karly 🙂
I am still learning the finer points of lighting, but I now feel like I am finally on the right track…huge score! I was starting to think I was incapable of figuring out how to work a camera As for food styling…..now that’s a whole other challenge. My style is more simplistic and centered around the actual food, not the props and “stuff” cluttering the picture. Maybe next week that light bulb will go off…..insert laughter here!
Well we got the snow that they promised us, oh goody! Poor Arlo stepped off of the back steps and sank into the snow…
I don’t think he was enjoying himself out there…
I had to shovel a path for him across the patio from the back door so he could make it back. I think it is time for spring, how about you?
Well these Mashed Potatoes will warm you up, and they are most definitely Alex approved! He went to pick up his girlfriend Shelby, and when he got back he headed straight back into the kitchen searching for the leftover potatoes. He walked into the family room eating them right out of the bowl with the large serving spoon and asked “How do you make these potatoes, they are so good?” Aaahhh, music to my ears, and my response “You read my blog post on Friday, and I will show you how.”
Bring water to a boil in a large pot. Weigh potatoes, or guess based on weight of the bag….
Peel and chop potatoes, unless you are going for rustic mashed potatoes, then you can leave the peel on…..
Add to boiling water and cook for 15 – 20 minutes, or until tender…..
Drain potatoes and place in a large bowl. Add sliced butter…..
Let butter begin to melt, then beat with a hand mixer until combined……
Add milk and continuing beating until smooth and creamy…..
Stir in the green onions, salt and pepper…..
My goal since the beginning, was to put all of our family’s favorite recipes all in one place where the kids can find them anytime they need them…..another score!
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
|Meal type||Side Dish|
- 2 1/2 Pounds yukon gold potatoes (peeled and cut into 1-inch pieces)
- 1/2 cup whole-fat coconut milk
- 1/2 cup rice milk
- 1/2 cup unsalted butter (cut into pieces)
- 3 Tablespoons green onions (minced)
- sea salt & fresh ground pepper (to taste)
|Bring water to a boil in a large pot. Weigh potatoes, or guess based on weight of the bag.|
|Peel and chop potatoes.|
|Add to boiling water and cook for 15 - 20 minutes, or until tender.|
|Drain potatoes and place in a large bowl. Add sliced butter.|
|Let butter begin to melt, then beat with a hand mixer until combined.|
|Add milk and continuing beating until smooth and creamy.|
|Stir in the green onions, salt and pepper.|
If you are not lactose intolerant, you can substitute half & half for the coconut and rice milks.
This recipe will be partying at these link parties!