Happy New Year!
The start of this New Year has me reflecting and thinking about my goals for 2017. And no, these goals are not any kind of resolutions or empty “new year, new me” promises that are bound to fail from the start. However, they are goals that I have purposefully and mindfully set in order to realize my true potential and become my best self. They are milestones that I have set for myself to achieve, grow with, and learn from, and I can’t wait to start going down the list and checking them off! They include, but are not limited to: competing in my first coffee competition, traveling to Guatemala on my first coffee origin trip, taking the dogs for more walks, and visiting at least three state parks with Mike that we’ve never been to before.
All in all, I anticipate that this year will be a year of exploration—and I’m ready for the adventure! Along with this adventure, this year, my goal is to share at least one recipe (or food/beverage-related blog post) each week. Although I’ve been notoriously bad about keeping up with my blogging in the past, I’d like 2017 to be the year that that changes.
To kick it off, I’m sharing one of my favorite go-to recipes. It’s good on its own or topped with goodies, and it’s sure to stick to your ribs—perfect for a Wisconsin winter or a hot summer—it’s Creamy Mashed Potatoes! These versatile mashed potatoes are quick and simple, and you’ll be wondering why they weren’t in your repertoire sooner. So grab a few spuds and put some hot water on for mashed potatoes to remember.
And cheers to your best year yet!
Creamy Mashed Potatoes
4 washed large potatoes, preferably russet or yellow
¼ C milk
1-2 Tbsp unsalted butter (can use more or less depending on what you’re looking for)
¼ C cream cheese
1 tsp sea salt (or salt to taste)
¼ tsp ground black pepper (or to taste)
1 tsp parsley flakes
To start, thoroughly wash the potatoes, ensuring that all of the dirt is removed from their skin. Set two potatoes aside. Peel the remaining two potatoes and discard of their excess skin. Rinse the peeled potatoes once more. Cut all four potatoes into cubes no larger than 2 inches.
Bring 2-3qts of water (or enough water to cover the potatoes) to boil in a 4qt pan. Add a dash of salt. Place cubed potatoes in boiling water. Reduce heat to medium-high. Cook about 15 minutes, or until potato falls off of fork when you poke it. Turn off the heat on the burner. Drain the water from the potatoes and return pan with potatoes to the warm burner. Add the butter, cream cheese, and milk. Smash with mashed potato smasher or spoon until mixed. For chunkier potatoes, make sure to not over-smash. Add salt, pepper, and parsley. Mix with spoon until blended. Serve immediately or refrigerate for up to one week. Enjoy!