It is officially fall and I love all fall food! One of my favorites are these mashed potatoes. They are so easy to throw together and will work with many main dishes! Happy Fall everyone!
Garlic Parmesan Mashed Potatoes
Author: Six Sisters Stuff
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6
Ingredients
3 pounds of red potatoes
2 tablespoons salt
2 cups milk
6 cloves garlic, crushed
½ cup grated Parmesan
Instructions
Dice the potatoes (I like mine with the skins on). Place potatoes in a large sauce pan, add salt and cover with water. Bring to a boil over medium-high heat and cook until potatoes fall apart when poked with a fork (around 20 minutes).
Remove the potatoes from heat and drain the water. Mash the potatoes and add the garlic and milk and whip it together using an electric mixer or whisk. (You could also use a potato masher if you like). Add the Parmesan and mix in with a spoon. Let stand for a few minutes to thicken, then serve.
Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.
Ingredients
8 cups milk, divided
1 tablespoon salt
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled
Preparation
Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.
Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.
Ingredients
8 cups milk, divided
1 tablespoon salt
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled
Preparation
Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.
Cleaning out clutter can be a tough task, especially if you have been letting it build up for a while. Instead of setting aside a huge block of time to take care of months’ or years’ worth of clutter, take baby steps by throwing away only one type of item a day. And by throwing away, I mean recycling, selling, donating, or — as the last resort — trashing. Here’s a list of 116 types of items that will take you about four months to dispose of:
The other side of a pair of lost earrings
Scraps of wrapping paper
Cards people have given you with no sentimental value
Receipts you don’t need
Ticket stubs
Socks with holes
Old t-shirts
Leftover change
Dried flowers
Magazines
CDs
Hair elastics that have lost stretchiness
Hair accessories you don’t use
Shoes that don’t fit or that you don’t wear
Extra photo prints
Little knickknacks (designate a bowl and fill it)
Kitchen things you don’t use
Cooking utensils you have two of
Tired bras
Scarves you never wear
Clothes that don’t fit
Gifts you don’t like
Old towels
Old makeup
Old toiletries
Old or unused hangers
Expired or sample-sized toiletries
Extra buttons
Expired sauces
Toys your pets don’t play with
Expired medication
Dried-up nail polish
Bills you don’t need to keep
Expired coupons
Old paperwork
DVDs you don’t watch
Snacks your pets don’t eat
Damaged clothing you can’t mend
Stained clothing you can’t clean
Old prom dresses
Scratched nonstick cookware
Old underwear or swimwear that’s losing its stretch
Outdated electronics
Rusty jewelry
Stockings with runs
Pens that don’t work
Clothing you’ve outgrown
Necklaces and bracelets with broken clasps
Cables and wires you don’t use
Worn-out sheets and bedding
Empty or near-empty bottles of cleaning products
Old mending buttons for clothing you no longer have
Worn-out bath mats
Broken electronics
Purses you never use
Flatware, plates, and glasses that don’t match the rest of your collection, plus dingy children’s plates you no longer use
Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.
Ingredients
8 cups milk, divided
1 tablespoon salt
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled
Preparation
Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.
