Creamy Mashed Potatoes

This recipe is from my all time favorite cook- Pioneer Woman!! I have yet to fix one of her recipes and it not become a new favorite that I make over and over again. Her recipes are simple and delicious, so if you haven't checked out her blog or her show.. you are really missing out!! Now these mashed potatoes are good. But I have one issue with them. They taste just like my Mom's mashed potatoes.. only my Mom doesn't add *quite* that much butter.. close.. but not quite. And she doesn't add the heavy cream and the cream cheese. Also Mom's potatoes don't take 40 minutes to make. SO while these were delicious, I probably wouldn't make them like this again only because if I have a faster, easier, and a little healthier (I mean.. they are mashed potatoes.. not health food!) way to make them, then I am going to make them that way. That being said, if you don't have a good mashed potato recipe- this is a goooood one. Which reminds me, I really need to have Mom help me write down her recipe for mashed potatoes. It's simple but they always turn out perfectly delicious. As most things Mom makes do, of course! 

Creamy Mashed Potatoes

Pioneer Woman 

Ingredients

• 2 sticks butter, softened, plus more for pan
• 5 pounds russet or Yukon gold potatoes
• One 8-ounce package cream cheese, softened
• 1 cup heavy cream
• 1/2 to 1 teaspoon seasoned salt
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.

Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.

Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.

Beef Stuffed Zucchini

I found this recipe on the Taste of Home website. I made it last night and it was even better than I thought it would be! Super easy, my favorite kind of recipe! I did add a little more to the mixture when I added the egg, bread crumbs, etc. to the meat- I also added a little italian seasoning and garlic salt. It seemed too plain without it? Plus I had plain bread crumbs, not seasoned so that made a difference too. Anyway- make it tonight- you will love it! It's basically like meatloaf but in a zucchini boat. :-) 

Beef Stuffed Zucchini

Taste of Home Website

4 medium zucchini

1 lb ground beef (or turkey)

½ cup chopped onion

1 egg

¾ cup marinara

¼ cup seasoned bread crumbs

¼ tsp salt

¼ tsp pepper

1 cup (4 oz) shredded monterey jack cheese, divided

additional marinara

Cut zucchini in half lengthwise, cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving ¼ inch shells.

Place shells in an ungreased 3 qt. Microwave safe dish. Cover and microwave on high for 3 minutes or until crisp-tender, drain and set aside.

Meanwhile in a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Remove from heat, stir in egg, marinara sauce, bread crumbs, salt, pepper, and ½ cup cheese.

Spoon about ¼ cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until thermometer inserted into the filling reads 160 degrees and zucchini are tender. Serve with additional marinara sauce.