Easy Peasy – The Fancy Pants Kitchen

Air Fryer Honey Mustard Salmon

Francine — Tue, 04 Mar 2025 18:23:30 +0000

Air Fryer Honey Mustard Salmon is one of the easiest and most satisfying recipes for a weeknight dinner. In under 15 minutes, you’ve got a gorgeous salmon dish ready to serve.

With a simple glaze of a few ingredients that you most likely already have on hand (honey, whole-grain mustard, garlic and cayenne pepper), the salmon shines through to make for a wonderfully easy dinner.

Whisk together the honey, whole-grain mustard, garlic and cayenne.

Season each salmon filet with salt and pepper and then brush the glaze over each piece.

Preheat the air fryer and then air fry the salmon for 8 or 9 minutes, until tender. Remove the salmon from the air fryer and sprinkle with fresh thyme.

Serve the salmon hot. It’s also delicious made ahead, chilled and served over a salad.

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Lastly, if you make Air Fryer Honey Mustard Salmon, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Air Fryer Honey Mustard Salmon

Makes: 3 servings

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 14 minutes

Ingredients

2 tbsp whole-grain mustard
1 & 1/2 tbsp honey
1 minced garlic clove
pinch cayenne pepper, optional
3 (6 ounce) salmon fillets
fresh thyme leaves for garnish
kosher salt and pepper to taste

Instructions

Spray 6-quart air fryer basket with cooking spray and preheat to 400˚F.

In a small bowl whisk together mustard, honey, garlic, and cayenne (if using).

Pat each salmon fillet dry with a paper towel and season with salt and pepper. Brush honey mustard generously over each salmon fillet. Carefully transfer to the preheated air fryer basket.

Air fry salmon for 8 to 9 minutes, until tender and flaky. Remove fillets from air fryer basket. Sprinkle with fresh herbs and serve.

Chef’s Notes:

This recipe can easily be made in the oven if you don’t have an air fryer. Simply set your oven to 375˚F and roast for 12 to 15 minutes (depending on desired doneness), on a parchment lined baking sheet.

Air fryer salmon can be stored in an airtight container, in the refrigerator for up to 3 days. To reheat, preheat air fryer to 375˚F and air fry salmon fillets for 2 to 3 minutes, until heated through.

Alternatively, preheat oven to 350˚F. Place salmon fillets into baking dish and cover tightly with foil. Bake for 4 to 6 minutes, until heated through.

Tips and Tricks for Success:

Buy fillets that have about the same thickness for even cooking.

Pat the fillets with paper towels to dry. This will help to prevent the salmon from steaming, which would turn the fillets mushy instead of flaky.

Be generous with the honey mustard spread so a delicious crust can formed on top of each piece of fish.

Recipe from Spoon, Fork, Bacon

Spicy Ganache

Francine — Fri, 07 Feb 2025 04:12:35 +0000

Spicy Ganache is the perfect accompaniment for any dessert that would benefit from a chocolate sauce. Ice cream, cake, profiteroles…they all get an extra bit of zing from this tasty sauce!

And it’s super-easy to make! Just chop up some semi-sweet or bittersweet chocolate, pour heated heavy cream over and add cayenne pepper. Stir until the chocolate is melted and the sauce is smooth.

That’s it!

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Lastly, if you make Spicy Ganache, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Spicy Ganache

Makes: 1 & 1/2 cups

Prep Time: 5 minutes

Cook Time: 1 minutes

Total Time: 6 minutes

Ingredients

8 ounces semisweet or bittersweet chocolate
1 cup heavy cream
1/2 tsp cayenne pepper, or more to taste

Instructions

Chop the chocolate and place it in a medium metal or heatproof glass bowl.

Heat the cream in a small saucepan over medium-high heat until just before it comes to a boil, when small bubbles collect along the sides of the pan.

Pour the cream over the chocolate and let stand for 30 seconds. Add the cayenne pepper.

Slowly whisk everything together until the chocolate is completely melted and the ganache is smooth.

The ganache can be stored in an airtight container in the refrigerator for up to 2 weeks. When ready to use, place in microwave and heat it in 30-second increments until you can stir it easily. Stir until smooth.

Recipe from Pastry Love

Vietnamese Espresso Ice Cream

Francine — Fri, 07 Feb 2025 03:59:15 +0000

Vietnamese Espresso Ice Cream is a no-churn frozen treat that is hard to beat! Rich espresso flavor is mixed into vanilla-infused heavy cream and sweetened condensed milk.

Vietnamese espresso is simply espresso dripped over condensed milk, so this is a frozen version of this awesome beverage!

And, considering that there is no ice cream machine involved, there is no excuse to not make this!

Whisk together the espresso powder, vanilla, salt and warm water until the espresso powder has dissolved. Stir it into heavy cream and whip until soft peaks form.

Pour in the sweetened condensed milk and continue to beat until soft peaks form again.

Transfer to an airtight container and freeze for at least 8 hours.

Serve and enjoy topped with crushed espresso beans, if desired.

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Lastly, if you make Vietnamese Espresso Ice Cream, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Vietnamese Espresso Ice Cream

Makes: 2 quarts

Prep Time: 5 minutes

Freeze Time: 8 hours

Total Time: 8 hours & 5 minutes

Ingredients

2 tbsp instant espresso powder
1 tbsp plus 1 tsp pure vanilla extract
1/2 tsp Kosher salt
2 & 1/2 cups heavy cream
One 14-ounce can sweetened condensed milk

Instructions

In a small bowl, whisk together the espresso powder, vanilla, salt and 2 tablespoons warm water until the espresso powder is dissolved. Stir the espresso mixture into the cream in a large bowl and whip by hand with a whisk or with a handheld electric mixer, or in a stand mixer fitted with a whisk attachment, until it thicken to soft peaks (ie it holds a soft peak when you lift a spoon out of the mixture).

Pour in the sweetened condensed milk and whip until the ice cream base is thoroughly combined and again at soft peak stage.

Gently transfer the base to an airtight container and freeze until solid, at least 8 hours.

The ice cream can be stored in an airtight container in the freezer for up to 1 month.

Recipe from Pastry Love

Maple Mustard Candied Bacon

Francine — Fri, 07 Feb 2025 03:57:12 +0000

The first taste of this Maple Mustard Candied Bacon is going to make you holler “YUM”!! This tasty treat is smoky, salty, sweet like candy, and oh-so-addictive!

It works beautifully on a charcuterie board, crumbled into a salad or over pasta or pizza!

This recipe is very simple to make. I think the hardest part is preparing the sheet pan! If you follow the instructions in the recipe, the clean-up is a breeze. Otherwise, better just toss the pan!

Cut the bacon into one-inch pieces. Combine the remaining ingredients together and add the bacon in, tossing gently to coat the bacon completely.

Place the bacon on a wire rack that’s set in the sheet pan and bake for 35-50 minutes.

Brush the bacon halfway through the cooking process with any remaining marinade. The actual time in the oven will depend on the thickness of the bacon but you want it to get crispy and brown.

Take it out of the oven and let it cool for a minute or two and then transfer to a piece of parchment paper.

The bacon will harden up as it cools. Serve it warm or at room temperature.

It also will stay in the refrigerator for days but I suggest heating it slightly before serving as the fat can congeal. Pop it into the microwave for a few seconds or place it in a dry skillet over low heat for a minute or two.

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Lastly, if you make Maple Mustard Candied Bacon, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Maple Mustard Candied Bacon

Makes: 24 pieces

Prep Time: 10 minutes

Bake Time: 50 minutes

Total Time: 1 hour

Ingredients

1 pound thick-cut smoky bacon (I really like Applewood cured bacon.)
1/2 cup light or dark brown sugar
2 tbsp coarse-grain mustard
2 tbsp maple syrup
1 tsp cayenne pepper

Instructions

Preheat the oven to 350°F. Place a piece of parchment paper, about 18 inches long, on the counter for cooling the bacon once it’s baked.

Line a half sheet pan with foil with edges extending over the top of the pan. You could also use parchment paper, but be sure to use a piece large enough that the edges extend over the pan. Set a cooling rack with a fairly tight mesh into the pan. Spray the wires of the rack with non-stick cooking spray.

Cut the bacon into 1-inch squares and set aside.

Mix the brown sugar, mustard, maple syrup and cayenne pepper in a large bowl. Add the bacon to the brown sugar mixture and stir gently to coat. Place the bacon squares on the wire rack that’s been set over a foil-covered sheet pan and reserve any remaining sauce for basting.

Bake for 35-50 minutes, until the bacon, is a deep mahogany color and crisp. Brush the bacon with the remaining maple-mustard mixture halfway through baking. (The exact cooking time will depend on the thickness of your bacon.)

Let the bacon cool for a minute or two then transfer to the parchment paper. It will be a bit flexible while it’s still hot from the oven but will cool into crisp pieces.

Serve the bacon warm or at room temperature. Store in the refrigerator in an airtight container, layered with parchment paper or wax paper in between. You can warm it in the microwave or in a dry pan over low heat.

Recipe from The Cafe Sucre Farine

Toasted Marshmallow Espresso Martini

Francine — Thu, 30 Jan 2025 00:25:56 +0000

We all know how amazing an espresso martini is but a Toasted Marshmallow Espresso Martini is a game-changer! Making a simple syrup with toasted marshmallows and then using a marshmallow-flavored vodka (whipped cream-flavored vodka is also a treat) in the martini is crazy good!

Get yourself a good coffee or espresso liqueur like Mr. Black’s and you will have all the ingredients needed to create one of life’s little pleasures!

You’re going to want to begin by torching some marshmallows. I did mine over an open flame on my cooktop (warning: I dropped a few and ate a few so have plenty on hand).

Place them in a small saucepan and add sugar and water and cook over medium heat until the marshmallows are melted and the sugar is fully dissolved. Strain the syrup into a glass container and chill before making the cocktails.

For the martini, add espresso, vodka, coffee or espresso liqueur and toasted marshmallow syrup to a shaker filled with ice. Shake for a good 30 seconds to get a nice head of foam. Strain it into a coupe or martini glass.

Slide two marshmallows onto a skewer, torch them and place over the cocktail.

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Lastly, if you make Toasted Marshmallow Espresso Martini, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Toasted Marshmallow Espresso Martini

Makes: 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes plus chill time 1 hour

Ingredients

Toasted Marshmallow Syrup:

5 jumbo marshmallows
1/2 cup sugar
1/2 cup water

Toasted Marshmallow Espresso Martini:

3 ounces espresso
3 ounces marshmallow vodka (or whipped cream vodka)
2 ounces espresso or coffee liqueur
1 ounce toasted marshmallow syrup
Jumbo marshmallows, for garnish

Instructions

Toasted Marshmallow Syrup:

Add the marshmallows to a small saucepan and use a kitchen torch to fully toast each one. If you don’t have a torch, you can also toast the marshmallows over the stovetop flame and then place them in the saucepan. Add the sugar and water and place over medium heat. Continue to stir until the marshmallows are melted and the sugar is fully dissolved (about 3-5 minutes). The syrup should be a deep brown color. Strain the syrup into a glass container and chill before making the cocktail.

Toasted Marshmallow Espresso Martini:

To a shaker with ice, add all of the ingredients and shake for a good 30 seconds. Strain the cocktail into a coupe glass. Cut a wooden skewer down to size and slide on two large marshmallows. Toast with a kitchen torch (or stovetop flame) and place over the cocktail. Enjoy!

Easy Oreo Truffles

Francine — Wed, 22 Jan 2025 16:57:48 +0000

Easy Oreo Truffles were the hit of the holiday circuit! They arrived at every holiday gathering because they are so easy to make and so delicious to eat! Also very pleasing to look at!

And we can’t forget that they take only 4 ingredients (3 really, since most people have vanilla extract in their pantry). We love recipes like that!

I was thinking of saving them for next Christmas (yes, I do that!) but they are so delicious that I wanted you to have then NOW! So, the pics will show a holiday theme in the background, but feel free to substitute holiday sprinkles for pink and red (Valentine’s Day), green/yellow/pink (Easter), orange/brown/yellow (Thanksgiving)…you get the idea!

You hear me say “easy peasy” a lot, but these truly are!

Simply place Oreo cookies (not the double cream ones…that’s just too much creamy stuff) in a food processor and process until they become fine crumbs.

Then, beat cream cheese with a stand or hand mixer until it’s smooth and creamy. Add most of the crumbs (save a couple of tablespoons for sprinkling) and the vanilla and mix into the cream cheese.

Use a small scoop (1-tablespoon size) to make 1-inch balls from the dough and place them on a cookie sheet. Freeze them for 15 minutes.

Meanwhile, melt the wafers in the microwave per the package directions. Remove the Oreo balls from the freezer and place them into the chocolate, using a fork to roll them around until they are fully coated.

Try to tap off as much excess chocolate as you can and place them on a parchment-lined cookie sheet. Garnish with Oreo crumbs or sprinkles. Let the chocolate set on the countertop or in the refrigerator.

The Oreo truffles will keep in the fridge for weeks and freeze beautifully!

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Lastly, if you make Easy Oreo Truffles, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Oreo Truffles

Makes: 40 truffles

Prep Time: 30 minutes

Total Time: 30 minutes plus chill & set time 1 hour & 15 minutes

Ingredients

1 package (36 cookies, 530g) Oreo cookies
8 ounce block of cream cheese, room temperature
1/2 tsp pure vanilla extract
10 ounces (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)

Instructions

Place the Oreo cookies into a food processor and pulse until they become fine crumbs.

In a stand mixer fitted with the paddle attachment (a hand mixer works fine too), beat the cream cheese on medium-high until it’s smooth and creamy, about 4 minutes. Reserve 2 tablespoons of the Oreo cookie crumbs and set them aside, then add the rest of the Oreo crumbs to the cream cheese. Add the vanilla extract and mix on low speed until well combined, about 1 minute.

Line a cookie sheet with wax or parchment paper. Use a tablespoon to scoop the Oreo mixture and roll them into 1-inch balls, then place them onto the lined cookie sheet. When you’re finished forming the Oreo balls, place them into the freezer to chill for at least 15 minutes.

Place the chocolate melting wafers into a medium microwave safe bowl and melt according to the package instructions. Remove the Oreo balls from the freezer and place them into the melted chocolate a few at a time. Use a fork to roll them around until coated, then carefully lift them out with the fork and place them back onto the lined cookie sheet. Garnish with cookie crumbs or sprinkles immediately after coating, while the chocolate is still wet.

Let the chocolate coating set, then serve right away or store in an airtight container in the refrigerator for up to two weeks.

Recipe from Sugar and Sparrow

Chanukah Shortbread Cookies

Francine — Tue, 24 Dec 2024 00:10:52 +0000

Everyone needs Chanukah cookies and these Chanukah Shortbread Kisses are no exception. A tender shortbread cookie dough is rolled in blue and white nonpareils and baked. Topped with either chocolate coins (Chanukah gelt) or peppermint kisses, they make a spectacular, easy and mouthwatering treat!

These cookies are so easy to make. In a mixer, combine softened butter sugar and vanilla and beat until creamy. Add flour and beat until just combined.

Shape the dough into 1-inch balls (I like to use a small scoop). Roll each ball in the nonpareils and place 2 inches apart on a cookie sheet.

Bake for about 15 minutes or until the bottoms are lightly browned. Remove from the oven and place a kiss or chocolate coin in the center of each cookie, barely pressing down into the cookie. If you press too hard, you’ll crack the cookie.

Let the cookies cool completely. The kisses will take a while to firm up so you don’t want to move them too soon.

Enjoy the holidays!

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Lastly, if you make Chanukah Shortbread Cookies, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chanukah Shortbread Cookies

Makes: 36 cookies

Prep Time: 20 minutes

Bake Time: 20 minutes

Total Time: 40 minutes

Ingredients

1 cup salted butter, softened
2/3 cup sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup blue & white nonpareil sprinkles
1 (10- ounce) bag Hershey’s Holiday Candy Cane Kisses
18 pieces Chanukah chocolate gelt (coins)

Instructions

Heat oven to 350°F. Pour sprinkles into shallow bowl. Unwrap Candy Cane Kisses and gelt.

Combine butter, sugar and 1/2 teaspoon vanilla extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Shape dough into small 1-inch balls (I use a small ice cream scoop).

Roll balls of dough in sprinkles, patting sprinkles gently onto any areas where sprinkles have not adhered. You want to have the little balls covered with sprinkles. Place 2 inches apart onto ungreased cookie sheets.

Bake 14-18 minutes or until bottoms are lightly browned. Remove from oven and quickly place a kiss or coin in the center of each cookie, pressing down barely (about 1/4-inch or less) into the cookie. Don’t be tempted to press the kiss too deeply into the cookies as they will crack at the edges. If you do have any cracking, gently push the crack back together while the cookies are still warm.

Let the cookies stand 5 minutes on sheet pan, then carefully remove to cooling rack. Cool completely before moving or touching. The kisses will take a while to firm up. If you try to move them too soon the kisses will collapse or distort in shape.

Mulled Hot Apple Cider

Francine — Thu, 19 Dec 2024 15:22:14 +0000

Mulled Hot Apple Cider is the perfect thing on a cold wintery day. The combination of apple cider with cinnamon, ginger, nutmeg and cloves along with some orange juice and peel gives it a wonderful flavor!

I used to go, when I was little, to the local skating rink. They had this beverage dispenser in the lobby, you know the kind, where you could purchase hot cocoa, coffee, chicken bullion (weird, I now, but kinda tasty) and hot cider. I loved the hot cider! It wasn’t spiced or anything more than apple cider warmed, but I just loved it. So, it’s no surprise that apple cider that’s been doctored a bit with such tasty flavors would be right up my alley!

This is a very simple recipe. Pour the cider into a pot, squeeze juice from 1/2 of the orange into the cider, add the juiced rind to the pot and then add the spices and brown sugar.

Boil it, then simmer for 15 minutes. Strain it into cups, garnish it and you’ve got a wonderful warm drink for the holidays!

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Lastly, if you make Mulled Hot Apple Cider, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mulled Hot Apple Cider

Makes: 2 quarts

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 quarts apple cider
1/2 orange
2 cinnamon sticks, or 1/4 tsp powdered cinnamon
4 whole cloves
1/2 tsp powdered ginger, or 1 rounded tsp of fresh-grated ginger
2 bay leaves
1/2 tsp ground nutmeg
1 tbsp light brown sugar, optional

Instructions

Pour the cider into a pot. Squeeze the juice from half an orange into the cider, and add the juiced rind to the pot as well. Add the rest of the ingredients, except the brown sugar, if using.

Bring the cider to a boil, then lower to a simmer. Simmer on low for about 15 minutes, stirring occasionally. Taste to see if you would like it a bit sweeter and if so, add the brown sugar.

Strain and serve the hot apple cider, garnished with orange zest, thin apple slices, or cinnamon sticks.

Chef’s Notes:

Fresh apple cider with a lovely combination of mulling spices makes this the best, coziest fall drink around. This hot mulled cider recipe will keep for several days in the fridge. Just be sure to strain it first so the mulling spices do not over-steep in the apple cider.

Recipe by Unpeeled Journal

Amazing Meatball Parmesan

Francine — Fri, 29 Nov 2024 16:59:44 +0000

Amazing Meatball Parmesan is my new favorite way to get an Italian meal on the table in no time! Everything is simplified in this recipe…use a meatloaf mix for the ground meat and use your favorite jarred marinara sauce.

And why not? I typically take the long path…make my own sauce, combine the various ground meats in the just-so-perfect ratios, yada yada. As I’ve gotten older (wiser, maybe?), I have less time for all of that (golf and canasta are calling me). So, why not accept a little help where you can get it? I’m all about that!

Begin this recipe by combining the meat, garlic, parsley, bread crumbs, Parmesan cheese, eggs and salt and form meatballs into 2″ diameter balls.

Heat oil in a medium skillet and pan fry the meatballs until browned. They don’t need to be cooked all the way through as you’ll finish them in the oven.

Pour a jar of sauce in the bottom of your baking dish (you can also use a cast iron skillet, which is what I prefer). Lay the meatballs on top. Cover with the second jar of sauce and sprinkle mozzarella cheese over. Spread grated Parmesan cheese on top of the mozzarella and cover with foil.

Bake the meatball parm for 20 minutes and then remove the foil. Bake an additional 20 minutes until the meatballs are cooked through.

If you like the cheese to be more browned, turn on the broiler and move the meatballs closer to the heat. Watch them closely so they don’t burn. It shouldn’t take more than a minute or two.

Sprinkle with some herbs, if you prefer. Enjoy!

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Lastly, if you make Amazing Meatball Parmesan, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Amazing Meatball Parmesan

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour & 5 minutes

Ingredients

1 & 1/2 pounds meatloaf mix (or 3/4 lb beef, 1/2 pound pork, 1/4 pound veal)
4 cloves garlic, roughly chopped not minced
1/3 cup chopped parsley
1 cup bread crumbs or Panko
1 cup shredded Parmesan cheese
2 eggs
salt to taste
1/4 cup olive oil
2 (24-ounce jars) marinara sauce of your choice
8 ounces mozzarella cheese
1/3 cup grated parmesan
chopped herbs, for sprinkling if desired

Instructions

Preheat oven to 375°F. Set aside an oven-proof baking dish or skillet (I used a large cast-iron skillet).

Mix the meat, garlic, parsley, bread crumbs, Parmesan, eggs and salt and form your meatballs (about 2” diameter). I made 32 meatballs. Heat the oil over medium heat and pan fry the meatballs until nicely browned on all sides, about 8-10 minutes. Don’t worry about cooking them through; they will finish cooking in the oven.

Pour one jar of sauce in the bottom of the prepared dish. Lay meatballs on top of the sauce. Cover with more sauce and sprinkle mozzarella on top. Spread grated Parmesan over. Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through. If you prefer the cheese to brown a little more, turn the oven to broil, move the meatballs closer to the heat but watch these very closely…they can burn easily! Sprinkle with chopped herbs, if desired.

Creamy Mashed Potatoes

Francine — Sat, 16 Nov 2024 23:34:51 +0000

Creamy Mashed Potatoes are on every Thanksgiving table. Drizzled with gravy, they are one of the most traditional side dishes. This recipe is easy and adaptable (make them as creamy as you like by adjusting the amount of milk you add). They are also a little healthier (just a little) than some other recipes since there is no cream in the “creamy”.

Whip up a batch of these and your meal will be complete!

Peel and then boil the potatoes. Once they are tender, drain them and transfer them to the bowl of a stand mixer.

Use the whisk attachment to break up the potatoes (don’t attach it to the mixer; just hold it and break the potatoes apart). Then, attach the whisk and start to whip on low speed. Slowly drizzle in the hot milk until you reach the desired texture.

I like mine chunkier, so I didn’t use all of the milk.

With the mixer running, add chunks of softened butter one tablespoon at a time. Add the salt.

Top with chopped parsley or chives and serve.

You can make these ahead of time and keep them warm in an oven (on low heat) or in a slow cooker.

For more variety of mashed potatoes, try Creamy Buttermilk Mashed Potatoes or Cheesy Mashed Potatoes.

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Lastly, if you make Creamy Mashed Potatoes, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Mashed Potatoes

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

4 pounds (12 medium) russet potatoes, peeled
1 & 1/4 cups hot whole milk
16 tbsp unsalted butter (2 sticks), at room temperature (not melted)
1 & 1/2 tsp salt, or to taste (we used sea salt)
1 tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions

Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 quart or bigger) and cover potatoes with cold water and 1 tbsp salt. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 & 1/4 cups of the HOT milk to reach your desired texture.

With mixer on, add softened butter 1 tablespoon at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 & 1/2 tsp salt, or add to taste.

Chef’s Note:

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Recipe by Natasha’s Kitchen