Roxanne Rustand, here…
It sure seems like the holidays are upon us now–with bitter wind chills, and a beautiful blanket of new snow. Time is flying too quickly, with lots of shopping and wrapping and baking to do…not to mention the Christmas cards to write. If you celebrate the holiday season, are you better organized than I am this year?
The last time I posted, I mentioned that my first self-published book would be on Amazon soon. And it is, now! Here is the link, if you are interested in reading more:
Comeback Cowboy (Shadows of the Rockies)
I’ll have two more there within the next month, which is exciting for me. I’ve been a bit slow to join all of the authors enjoying this new avenue for publication, and it’s fun going through the process and waiting to see where it might lead. I’ve also been saying some prayers that a book proposal intended for traditional publishers will find the right home.
Are you planning to have anyone with you for Christmas dinner? It’s funny how life goes on. It seems like yesterday that we were the ones traveling to grandma’s house for the holiday, and now our children and grandkids come here. I love having them all together, and feel so blessed that they are all enjoy each other and get along so well.
Feeding a lot of people ends up being a lot of dishes, and I thought I’d share a cool recipe with you. Not having to make mashed potatoes at the last minute means that part of the clean up can be done earlier! I’ve been making these for years, but only recently found that the slow cooker step really made things easier.
Mashed Potatoes in the Slow Cooker
6 to 6.5# red potatoes, cut in chunks, not peeled
2 Tbsp minced garlic (I buy it in a jar)
1 tsp chicken bouillon granules
2 tsp salt
Cook potatoes, garlic, bouillon and salt until potatoes are tender. Drain well. Immediately start mashing them (holding them in cooling water will make them waterlogged and they will not be fluffy when mashed), with the following ingredients (which you have mixed together in a separate bowl while cooking the potatoes):
1 cup sour cream
8 oz pkg cream cheese
1 stick melted butter (not margarine)
1/3 c milk (may need to adjust upward a bit)
1 Tbsp onion salt
Salt & fresh ground pepper to taste
Pour mashed potatoes into a big slow cooker. Lay a clean terry cloth towel on top before placing lid, and set temp to low. The towel catches the condensation which will build inside the lid, and prevent it from dropping back down on the potatoes, making them watery. Stir gently occasionally, by running a spatula along the walls of the slow cooker, so the potatoes don’t overcook and brown on the sides. Holds well for up to 2.5 – 3 hours in slow cooker if necessary.
Or…you can make these mashed potatoes up to two days ahead, refrigerate, and reheat for about 30 minutes at 400 degrees, with butter dotted on top, and covered in foil.