Garlic Mashed Potatoes

The ultimate comfort food – sometimes that’s exactly what we need!

Garlic Mashed Potatoes (recipe courtesy of Paula Deen)

Ingredients

3 medium baking potatoes peeled and coarsely chopped

1 teaspoon salt

4 tablespoons butter, at room temperature

1/4 cup sour cream, at room temperature

1 teaspoon finely minced garlic

1 tablespoon (or more) whole milk, at room temperature or warmed

Salt and freshly ground black pepper

 

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

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Peruvian Organic & Apple Brown Betty

Java Mountain Roasters’ Peruvian Organic coffee is clean and crisp, hitting the entire palate with its sweet, good body, and moderate acidity. This is an exquisite organic coffee, with passion fruit in the aroma and a roasted raisin-toned dark chocolate in the cup. For a perfect fall treat, pair this roast with Apple Brown Betty. 

Apple Brown Betty

4       cups peeled, sliced, pared tart apples

1/4    cup orange juice

1       cup sugar

3/4    cup flour, sifted

1/2    teaspoon ground cinnamon

1/4    teaspoon ground nutmeg

1/2    cup butter

 

Mound apples in 9-inch buttered pie plate. Sprinkle with orange juice. Combine flour, sugar, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375˚ for 45 minutes or until apples are tender and topping is crisp. Serve warm with cream or ice cream.

Gingerbread with Black & Tan

Fall is such a perfect time for baking – the wonderful smells fill the house and the oven actually adds warmth to the fall chill in the air. It’s also the perfect time to try Java Mountain Roasters Black & Tan coffee – a blend of light and dark roasted Indonesian and African beans, that create a unique speckled appearance and a mellow, full-bodied taste. How about trying Black & Tan with a warm gingerbread topped with a dollop of whipped cream. It’s so good, it will be like a celebration welcoming autumn.

Gingerbread

  • 1 1/2     cups all-purpose flour
  • 1/4        cup packed brown sugar
  • 3/4        teaspoon ground cinnamon
  • 3/4        teaspoon ground ginger
  • 1/2        teaspoon baking powder
  • 1/2        teaspoon baking soda
  • 1/2        cup shortening
  • 1/2        molasses
  • 1           egg

Oven 350˚

In a bowl combine flour, brown sugar, cinnamon, ginger, baking powder, and baking soda. Add shortening, molasses, egg, and 1/2 cup of water. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Pour into a greased and floured 8x8x2-inch baking pan. Bake in a 350˚ oven for 35 to 40 minutes or till a toothpick inserted near the center comes out clean. Cool on a rack 10 minutes. Remove from pan; serve warm. Serves 9. *

Whipped Cream

  • 1        cup whipping cream
  • 2        tablespoons sugar
  • 1/2     teaspoon vanilla

In a chilled bowl combine shipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form. Makes 2 cups (8 servings). *

* From Better Homes and Gardens New Cook Book