Monthly Archives: April 2019

Creamy Mashed Potatoes

How do you like your potatoes? Pan fried, mashed or baked? My favorite side dish hands down has to be mashed potatoes.

There are several kinds of potatoes so which ones do you use to make mashed potatoes?

POTATO TYPES:

  1. Idaho Russet – baked potato soup, potato salad, baked potatoes
  2. Red – potato salad, roasted
  3. White – mashed, scalloped, roasted, potato salad
  4. Yellow – mashed, roasted, potato salad
  5. Purple – roasted
  6. Sweet – roasted, baked, casserole
  7. Fingerling – baked or roasted

Wow! There’s a lot of different kinds of potatoes! My favorite type for mashed potatoes is Yellow Yukon Gold. I’ve tried making mashed potatoes with red or russet and I just don’t get the texture and creaminess that I do with the yellow.

Creamy Mashed Potatoes

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:
3 lbs. of Yellow Yukon Gold Potatoes
Organic Milk or Heavy Whipping Cream
Himalayan Pink Salt
Ground Pepper
Regular Sour Cream
Kerry Gold Unsalted Butter
Potato Masher or Hand Mixer

Directions:

  1. Peel the potatoes and place in a pot of boiling water.
  2. Boil until fork tender and drain.
  3. Add potatoes back to the pot and add a little bit of the milk or heavy cream. This is an eyeball thing. Start slowly and you can always add a little more if needed. Don’t over pour or your potatoes will be runny.
  4. Add in the salt and pepper. Mash or mix everything together.
  5. Once mashed, gently fold in a few heaping tablespoons of sour cream.
  6. Top your potatoes with several pats of butter.

Note: If you have an Instant Pot, place your potatoes on a rack and fill the pot with at least 1 cup of water. Press the “steam” setting and set it for 5 minutes. Use the Natural Release method for pressurizing.

With Easter Sunday coming tomorrow, do you have mashed potatoes on your menu? I love them with a good spiral ham, salad, deviled eggs and some homemade bread. Wishing you and your family a blessed Easter!

Jesus is Risen! (Matthew 28:6)

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How to Harvest Potatoes

I’ve never met a potato I’ve never liked LOL. Seriously, I love potatoes and they are actually healthy.

They are loaded with potassium, phosphorus and vitamin C. They are made up of carbohydrates, so I do eat them in moderation. Pulling them fresh from the garden assures that they are even better for you as they haven’t lost any of their vitamin and minerals.

*This post may contain affiliate links. There is no extra charge to you and
I only share what I personally use or believe in.

They can actually benefit several health conditions:

  1. They prevent heart disease
  2. Relieve high blood pressure
  3. Reduce inflammation
  4. Stimulates the brain
  5. Provides relief from rheumatism
  6. Prevents the formation of kidney stones
  7. Facilitates digestion.

To be such a little vegetable, potatoes sure do have some great benefits!

(Source: www.organicfacts.net)

AntiqueFarmHouse

My favorite potato is the Yukon Gold. They make the best mashed potatoes. I also enjoy roasting them in the oven with some butter, Himalayan sea salt and pepper.

Back in January, I wrote about how to plant the potatoes. I also shared a video on how I planted them.  You can find that post HERE.

HARVESTING POTATOES:

  1. Wait at least 2-3 months after planting your seed. The plant’s leaves should have all fallen off and the plant should look dead.
  2. Pull the plant out of the ground. You should see several potatoes attached at the root. You will see small and large potatoes.
  3. Dig around in the dirt because there’s always a few that stay in the ground.

STORING POTATOES:

  1. Place your potatoes in a brown paper bag. Like an “old school” lunch sack. This will allow for them to have good air circulation.
  2. Next, place your bag of potatoes in a dark cool place. If you live in the North, a cellar is ideal but here in the South, a dark cabinet will do just fine.
  3. They should store fine for around 2-3 months.

WATCH MY VIDEO:

*Warning: I say “uhm” alot ha ha.

PIN FOR LATER

How to Make Water Kefir and Why You Should Be Drinking It

You may have heard about “Juice Kefir” or “Water Kefir”? If not, grab a cup of hot herbal tea and let me share with you an amazing drink for your body.

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This post contains affiliate links. I only recommend products I personally use or I believe in. There is no extra cost to you.

What is Kefir?

It is a fermented drink that gives your body a good dose of probiotics. First though, you need to start with a grain starter. I highly recommend using Cultures for Health starters as they are non-gmo and made with organic sugar. Kefir grains have good bacteria and yeast in them. Water Kefir grains can be used indefinitely to make Water/Juice Kefir. Just store them in a jar with fresh sugar water, juice or coconut water.

Juice Kefir is fun and easy to make. It’s also very refreshing and a great alternative to water if you are looking for a healthy drink. It actually has a little “fizz” to it, so it kinda makes you feel like you are drinking a soda without all the bad chemicals.

You can use fresh or dried fruit. Once your grains are removed from the initial round of fermentation, you can then add dried peaches, grapes, strawberries, etc.  and let them ferment for a few more days.

The quickest way to get Juice Kefir is by purchasing a bottle of juice from the store. Just make sure it has at least 25 grams of sugar in it. I don’t buy the “white stuff” anymore, so I usually will buy a bottle of juice from Whole Foods or a local health food store.

Culturesforhealth.com

What are Probiotics?

Probiotics are live bacteria that help keep your digestive system healthy. You can improve your gut’s digestive and immune health just by consuming fermented foods and taking probiotic supplements.

How to Make Water/Juice Kefir

Activating the grains:

  1. Prepare your sugar water. Heat ½ cup of water and pour into a
    glass mason jar.
  2. Dissolve ¼ cup of organic raw cane sugar into the water.
  3. Add 2 ½- 3 cup of water at room temperature. Make sure the
    temperature reads 65°-85°.
  4. Empty the entire packet of grains into your sugar water.
  5. Cover the jar with a coffee filter or cloth and secure with a
    rubber band. Keep in a warm spot for 3-4 days.
  6. On day 4, the grains should be plump and translucent. Strain
    them out and discard the sugar.

Making the Kefir:

  1. Prepare the sugar water just like above but only let sit for 24-48 hours. When culture is complete, prepare a new batch of sugar water. Repeat the process every 24-48 hours and you will be able to use your grains indefinitely.
    *See package for complete directions.

Flavoring the Kefir:

I love drinking Juice Kefir as it gives you a little “fizz” like soda does. Flavoring your Water Kefir with fruit or a juice blend is called the second fermentation. This allows the sugars to feed the bacteria producing a wonderful probiotic drink.

If you’re using Fruit Juice, add ½ cup to a bottle or jar, leaving about 1-inch head space. Let set on the counter for 24-72 hours or until the kefir carbonates. If using dried fruit, add and let the kefir ferment for 2-3 days or up to a week. For fresh fruit, add and ferment for no longer than 24 hours. Once each variety is fermented, refrigerate.

Learn to DIY! Find natural foods, fermentation, essential oils, and more at CulturesforHealth.com!

I’d love hear if you make your own Kefir?? If so, what is your favorite flavoring?

**NOTE: Please use caution when opening your bottles. The contents are under pressure. Twist the lid carefully and slowly or use a towel and open them in a sink.

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