Tuesday, February 26, 2013

brown-sugar kissed mashed potatoes with creamy chicken gravy..


mashed potatoes is one of my all time favorite foods.. it truly goes with anything.. your probably thinking brown sugar?? what is this girl thinking.. but trust me they are amazing.. this recipe came about by accident.. ever notice a lot of good recipes start out that way?? it was years ago.. probably 10-12 or so and i was making ribs, mashed taters, baked beans and corn.. i had 2 pots on the stove one with the potatoes and one with the beans.. and i tossed in a few spoons of brown sugar to what i thought was the pot of baked beans and it was the pot of potatoes.. and me not wanting to start all over thought what the heck let's see how these roll.. so i tried them and ooohhhhhmyylawdyy they were good.. for years i never told anyone my secret ingredient.. it seemed to weird.. to decadent.. to not mashed potato like.. but now.. weird is good.. weird is acceptable.. weird is in.. i figure what the hay i will share my strange but yummy mashed potato recipe.. i really hope you try it.. it's not over powering it's not overly sweet.. it truly is only brown sugar kissed.. when i recently made these i made chicken gravy, well because potatoes without gravy is like a kiss without a squeeze.. while it's still nice.. sweet.. enjoyable.. it's lacking something.. just needs something.. and this gravy is it.. it's so simple.. so creamy.. so yummy.. they are perfect together.. i made them for my dad's birthday dinner.. the southern fried chicken and waffle recipe from that night can be found here.. normally i wouldn't serve chicken, waffles, potatoes and gravy.. but the waffles were a surprise not part of the pre planned menu so the extra carbs were over looked..


brown sugar kissed mashed potatoes

prep time: 20 minutes
cooking time: 35- 45 minutes
servings: 10

ingredients:

salt
4-5 lbs. pounds yukon gold potatoes, peeled and cut into quarters
1 stick of butter, room temperature
1 package (8 oz.) 1/3 less fat cream cheese, room temperature
1/2 cup low fat buttermilk
1 tsp. {or more} of brown sugar, add the tsp. if you think it needs more add 1/2 tsp. more
salt and pepper

peel and cut potatoes into quarters.. bring a large pot of salted water to a simmer.. add potatoes.. bring to a boil and cook for 30-35 minutes, or until fork tender.. (not falling apart)  drain the potatoes and put back into your cooking pot.. mash potatoes with potato masher (or you can use a hand mixer or potato mill) add butter, cream cheese and buttermilk.. mash together or mix with hand mixer until well incorporated.. add brown sugar.. and stir.. add salt and pepper to taste.. {if you think it needs a little more butter or buttermilk by all means add it.. you want them creamy} serve immediately.. {i actually had to keep mine in the microwave on warm while i made the chicken but it worked out just fine}


creamy chicken gravy {after you have made your southern fried chicken reserve about 2 tblsp. of  the oil you fried your chicken in and make this amazing gravy}

prep time: 10 minutes
cooking time: 10 minutes
servings: about 2-3 cups

ingredients:

2 tblsp. of reserved cooking oil from frying the chicken
2 tblsp. of ap flour
1 cup milk
salt and pepper

pour in a safe container all your frying oil but 2 tblsp. {we poured ours into a vinegar bottle with a lid}. heat your reserved oil {there should be all kinds of yummy bits left in the bottom of the pan from frying the chicken} over medium heat.. once hot add flour and cook while whisking until flour is lightly browned.. {your making a roux}.. cook for about 1 minute your cooking off the flour taste.. then slowly stir in milk and cook until gravy is thick.. about 5-10 minutes.. continue to whisk {or have your mom do it like i did} once thick and creamy add salt and pepper and serve immediately.. and pour over everything.. your chicken, your mashed potatoes and your biscuits.. everything.. pete poured it over his waffles too..
enjoy and get cook'n!!

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