I started this little blog as a way to get recipes out there for people who tell me that I encourage them to eat healthier. For a few years people told me "Sumer you need to make a blog with all your recipes so I can eat like you!" So, here's my blog. My sad little blog with only a handful of recipes. Pathetic!
I just realized it's been over a year since I've even logged on to this little blog of mine. What's wrong with me?! Over a year?! I'm busy with the kids, I tell myself. I'm busy with church and work and it takes so long to cook and take pictures as I go and then upload them and sit and write everything out and I've got to take time for myself, and on and on the excuses go. Sigh.
Well, enough of my pity party for one over here. Let's start off a new season, fall, (my absolute FAVORITE season EVER!!!) with something I like to call tasty Tuesdays. Let's make it easy peasey this week, ok? Oh, and just a reminder I don't really measure and this is one of those recipes that you don't really have to anyway. Easy peasey, remember?
Ingredients:
Potatoes- I prefer gold
Milk or Cream- I prefer cream, but that's just me
Butter
Veggies- I used a combo- zucchini, onions, celery, carrots, garlic, bell peppers and some organic frozen mixed veggies
Seasoning to taste- I used sage, thyme, garlic salt and pepper (the girls said "I love this! It tastes like thanksgiving
Olive oil- to saute veggies with
Directions:
Wash and peel your potatoes. Boil them until they are tender when your touch them with a fork. Drain and return to pot. Add milk and butter and mash until desired consistency. I use our hand held mixer and blend until they are super creamy and fluffy. Add salt and pepper to taste. I also like to add a few cloves of garlic to our mashed potatoes.
Now, while your potatoes are cooking hopefully you prepped your veggies. Put a little oil in the bottom of your pan and saute your veggies, adding the garlic towards the end so it doesn't burn. Don't over cook the veggies!!! Remember they are still gonna go into the oven. Once they're just turning tender, place them in your casserole dish.
***You can add gravy to the veggies, or cook them in gravy, but my girls don't like it so we leave it plain.
Top these lovely veggies with your beautiful mashed potatoes and bake at 350 until the tops of the potatoes are golden brown.
Hubby isn't a huge fan of mashed potatoes so I put cheese on top just for him!
I usually make a gravy and just add it to my plate. I'll have to find my recipe and post it up. But for today here ya go. A super easy, kid friendly, feel good fall recipe. Enjoy!
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