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Appetizers & Sides, Christmas & Thanksgiving, Dinner ideas, Slow Cooker recipes, Vegetarian

Mountain High Mash Potatoes

These Mountain High Mash Potatoes are so creamy and full of flavor a perfect side dish to your holiday meal. If you have been searching for the creamiest and tastiest mashed potato recipe for the everyday or for the upcoming holidays, then you have found it. 

But there are a few tricks to getting your potatoes so creamy, and step one is using the right tool for the job. Back in the day we used potato mashers, but those always left clumps in the potatoes and today they’re becoming less and less popular since people are learning that with a potato ricer you can have the creamiest mashed potatoes ever without the clumps.

Below you will find a link under my kitchen essentials where you can find an excellent potato ricer,  trust me it’s a kitchen tool you will come to love. If you do not mind a few lumps in your mashed potatoes then a regular masher will do a great job as well.

You can cook these potatoes in the slow cooker or if you like on the stove top, completely up to you. Just keep in mind that the stovetop method cooks them much quicker and is my prefered method.

There are a few ways I like to make mash potatoes, and I will share them all with you on this blog soon. But for now I’m sharing one of my favorites ways to make them, it’s a pretty basic way and one of the most healthiest I would say without sacrificing the flavor.

And that is because we are using sour cream and cream cheese instead of the traditional heavy cream.  Which gives the potatoes a slightly different taste that I like allot. This recipe here is great for serving 6-8 people, if you have more or less to feed just use the recipe server below and the recipe will auto populate the ingredients so you don’t have too.

I hope you give it a go and if you are making these for the upcoming holidays, felsis feliz navidad to you and yours.

 

Note: These can be done in your slow cooker as well, just follow steps 1-2 and place them in the slow cooker anywhere from 4-6 hours then follow steps 4-5 and you’re done. Don’t skimp on the salt it really helps to bring the flavors all together.

 

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review/picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Desserts

Rhubarb & Strawberry Cheesecake Frozen Yogurt

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Hello Summer Fresh Rhubarb, i have been waiting all year for you. The trick to making the perfect Rhubarb and Strawberry Frozen Yogurt is to puree your Rhubarb. This is done by cooking down the Rhubarb in a saucepan with a little water and sugar till tender and then you simply mash it with a fork and or blend in a food processor if its stringy. And don’t forget, this freezes a lot quicker than store-bought frozen yogurt. Because it contains no extra fillers, so if your going to freeze overnight you can add in some corn starch or vodka to make scooping easier. Also, if you want more tart frozen yogurt, feel free to decrease the sugar in step 3!” 

What you will need:

To make the Rhubarb and Strawberry Frozen Yogurt:

  1. In a saucepan add in your cubed Rhubarb, with 3tbsp of sugar. Cook on medium/high heat for 15 minutes or until fork tender, and mash. If you find it easier you can transfer it to your food processor to puree to a smoother consistency once its been cooked down.
  2. Once your Rhubarb is done transfer it to the fridge for 2 hours to cool.
  3. Next lets make the Yogurt, if your yogurt if its not GREEK, you will need to strain the water out. If its GREEK omit this step. “In a strainer lined with 2 coffee filters allow your plain yogurt to strain by placing it in the fridge for 2 hours, you should get about 1/2 cup of water and discard of that.
  4. Now, lets prepare that delicious cream cheese mixture. In a food processor add your cream cheese icing, and powdered sugar. MAKE sure your food processor is cleaned out because you will be pulsing your strawberries in it next. Once the cream cheese is smooth “light and fluffy”, set aside on the counter so it reaches room temperature.
  5. Now in the same food processor, chop up 3 cups of frozen strawberries and then whisk them into your Greek yogurt. Then add in your rhubarb, condensed milk, milk, vanilla extract, maple syrup, and red food coloring and whisk till everything is combined.
  6. Now, pour your yogurt mixture into your “frozen ice cream maker” and process for 20 minutes or according to manufacturer’s instructions.
  7. Now comes the fun part, grab a large plastic container will a lid (you will be using this to freeze your frozen yogurt in) after letting it sit for 20 minutes in the (Cuisinart machine to make it easier to remove) you then can start by pouring half your “Rhubarb & Strawberry mixture” in your container and then add in all of your room temperature cream cheese icing (To fill the middle of the container). Top with the remaining “Rhubarb & Strawberry mixture”. You also can mix the cream cheese directly into the ice cream if you desire, it will just look different then the picture.
  8. You can eat it soft as is or put in the freezer to allow it to freeze more for about 2 hours before serving
  9. Before scooping, remove from the freezer for about 10 minutes to scoop.

Note: This can store in the freezer up to one month.

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!