Tag Archives: Potato

Well, I just missed a major step in a casserole recipe…

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I am making twice baked potato casserole.  (A recipe I cut in half)  Used all the good stuff fat free sour cream, and all that.

After I mixed it all together in the casserole dish all I could think was, “How in the heck are those potatoes gonna be soft enough to eat in 20 minutes?”  I cut, cubed and threw in the casserole dish.   Twenty minutes just didn’t sound right.  I kept going back to the recipe to read once again.  Sure enough, twenty minutes.

Know what it helps if you do first?

Bake.

The.

Potatoes.

Talk about a brain fart.  Mine went missing, that is for sure.

May I say you have one pretty-disgusted-with-herself-cook here right now.

I have made them before.  Looked at the recipe to make sure of the amount for each ingredient because I was cutting them in half.  Probably didn’t really need to look considering it is such an easy recipe and you can pretty much put in what you want.  You know, like a “BAKED POTATO“.

I have now turned the oven down to try to figure out what to do.  The casserole has been in the oven for 30 minutes, the potatoes, tho cubed, are still kinda, well, a lot, hard.  Cheese everywhere.  Which is probably gonna burn.

Has anyone else made a mistake like that before?  I have.

I hate it when I do something STUPID like that,   Especially to comfort food.

Oh, Eric Clapton on the radio right now might make up for it a teensy bit.

COCAINE!

The song.

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Beef Stew with Ghoulish Mashed Potatoes Recipe | Taste of Home Recipes

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Beef Stew with Ghoulish Mashed Potatoes Recipe | Taste of Home Recipes.

I am not the worlds greatest cook, I liked the picture for this recipe. :)   I get recipes in email and just HAD to share this!

Beef Stew with Ghoulish Mashed Potatoes
Beef Stew with Ghoulish Mashed Potatoes
  • 6 Servings
  • Prep: 30 min. Cook: 8 hours

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound fresh mushrooms, halved
  • 2 cups fresh baby carrots
  • 2 medium parsnips, peeled, halved lengthwise and sliced
  • 2 medium onions, chopped
  • 1-1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 8 medium potatoes (2-1/3 pounds), peeled and cubed
  • 2/3 cup sour cream
  • 6 tablespoons butter, cubed
  • 1 teaspoon salt, divided
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water

Directions

  • In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
  • About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
  • Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
  • Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas. Yield: 6 servings.