Today was a dinner-cooking day, which always takes me back to my culinary school days. When I first started school, I found it so strange to be cooking such heavy dinner food so early in the morning, but eventually I got used to it. Today was a similar feeling. Mashed potatoes at 9am – why not?
I started by bringing my potatoes up to a boil in a big pot.
The recipe I was using called for buttermilk, but I knew we didn’t have any in the farm kitchen. Substitution time! Do you guys know this trick?
You can actually MAKE your own faux-buttermilk by combining regular milk with lemon juice. Just add 1 tbsp of lemon juice to a measuring up, and the fill the rest of the way with milk. Let it sit for at least 5 minutes, and voila – buttermilk!
After about 25 minutes of simmering, my potatoes were nice and soft and ready for mashing.
Into the mixer – skins and all! I almost never remove the skins on anything. A lot of people think it’s strange, but I leave the skin on carrots, beets, you name it – that’s where a bulk of the nutrients and fiber are hiding, so why would I take it off?
Added in the “buttermilk” along with some nutmeg, salt, and pepper, and let ‘er rip.
Mmmmmm. I almost never make mashed potatoes, so this was a fun treat.
Fluffy and perfect!
No matter what the time may be (ahem, 10am), it is always important to taste the food you are serving.
But of course I wasn’t just making mashed potatoes. That would be silly. The main inspiration for this meal came from a very LARGE box of mushrooms I am trying to use up. I pulled out every single portobello…
And chopped them all up into bite sized hunks!
Then I sauteed a little onions and garlic…
And added in the yummy ‘shrooms.
Cooked them down, added some fresh basil, and gave them a few more stirs.
Now comes the fun part. It was a layered portobello mashed potato dish, so I started with a layer of my freshly mashed taters on the bottom of a baking dish.
Next, I topped the potato layer with a mushroom layer…
And continued to layer until I ran out of food!
I topped it off with some shaved parmesan cheese, a sprinkle of paprika, and a quick drizzle of olive oil.
Popped it into the oven at 375 for 30 minutes, and before I knew it I had this golden beauty…
I was really excited out how well this turned out!
It’s so hard to cook food for people and not know how the final product turns out. So hard, in fact, that this might have happened…
Smoooooothed the hole over with the melty cheese…
Shhhhhh…like it never happened.
After work I went on an impulse trip to the mall. Casey and I are headed to Indianapolis for a wedding this weekend, and I am SO sick of all my dresses. I tried to find one a few weeks ago, but had no luck.
If you followed my saga on Twitter, you know that I had major issues at the mall. Rather than being between sizes, I feel like I am between AGES in clothing – too old for Forever 21, but too young for department stores and women’s wear. I went to the only place I knew I could count on – Anthropologie.
I may have spent a little more than I had planned, but I have already decided to rock this baby at the Healthy Living Summit cocktail party, and again at a rehearsal dinner in October! See, already I’ve divided the price by three – score!
Tomorrow is a staff lunch day, and then I’m hitting the VERY long road to Indianapolis. The car ride is just over ten hours – ouch! I’ll be blogging from the road, and sharing all sorts of fun wedding details with you guys this weekend.
Tomorrow is FRIDAY! :)