Beef & Potato Casserole

I was looking for something to make with potatoes, because I picked up a 10 pound bag for $2.88 the other day and had lots of potatoes on hand. I found this recipe, did my own thing to it, and here it is. Sorry I don't have a picture, but I was late getting dinner on the table and didn't have time to get a photo. It was VERY good though. Because I was doing this in a hurry, so I didn't take time to stop and measure some of this stuff for you ... so just do it to taste.

Ingredients

1 pound of ground beef (I used 97% lean)
3 to 4 baking potatoes, peeled and thinly sliced (about 1/4" thick)
1 can of cream of mushroom soup (I used 98% fat free)
Worcestershire Sauce
1 clove of garlic, minced
Red cooking wine
Shredded Cheddar cheese

1. Put sliced potatoes in a medium sauce pan, cover with water and bring to a boil. Cook until just tender ... about 5 minutes and drain. Be careful not to over cook these because if you do, they will fall apart, and you want them to retain their shape and not be mashed potatoes.

2. While potatoes are heating to a boil (be sure to set your timer when they start to boil), brown ground beef with ground pepper and garlic. Drain if necessary (I didn't have to because the beef I used was so lean)

3. Add soup, about 1/2 c. of red wine, and a few dashes of Worcestershire Sauce to the ground beef and mix it until combined. Then add potatoes and gently mix to coat the potatoes with the meat mixture.

4. Pour the meat mixture into a 2 and 1/2 quart casserole dish that has been lightly sprayed with cooking spray. If you want to do a 9x13 dish full, I would suggest doubling this recipe.

5. Sprinkle enough cheese over the top to cover it, then bake it in a 350 degree preheated oven for about 25 to 30 minutes.

This amount will serve about 4 people.

I served this with fresh green beans cooked with butter and some drop biscuits brushed with garlic butter. The whole family plus our one dinner guest REALLY enjoyed it. Hope you do, too!

Do Ahead Mashed Potatoes

I searched for this recipe out of desperation. My husband is a mashed potato expert (don't even mention instant mashed potatoes to him). Since he loves mashed potatoes and most kids do, too, we were always asked to bring them to family gatherings. I hated it because you would always have to time it right and then be in the kitchen peeling and boiling and mashing potatoes while everyone else was visiting because they had brought something they could make ahead. So, I found this, and it is WONDERFUL! My husband even highly approves of it. Take this to your next holiday dinner celebration, and everyone will be amazed at how yummy these are! In this picture they are served with Frozen Pot Roast.

Ingredients

3 pounds of potatoes (about 9 medium)
3/4 cup milk
1/2 cup heavy whipping cream (I usually just use regular whipping cream because the heavy is expensive and I can only find it in larger containers and you only use 1/2 cup for this)
1/2 cup butter
1 tsp salt
1/8 tsp black pepper

Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in a 3 quart pan. Reduce heat. Cook covered 20 to 25 minutes or until tender (don't over cook!). Drain potatoes. Shake pan gently over low heat to dry the potatoes.

Heat milk, whipping cream, butter, salt and pepper in a saucepan over medium low heat. Stir occasionally until butter is melted. Measure out 1/4 cup of the milk mixture. Cover and refrigerate it. This 1/4 of creamy milk mixture is the key to these tasting so good I think.

Add remaining milk mixture in small amounts to the potatoes in a medium bowl. Mash with potato masher or electric mixer after each addition. Don't over beat! The amount of milk needed to make the potatoes smooth and fluffy depends on the amount of starch in the potatoes. Continue adding a little and beating a little until the potatoes are light and fluffy.

Spray a 2 quart casserole dish with cooking spray. Spoon potatoes into casserole. Bake immediately or cover and refrigerate up to 24 hours.

Heat oven to 350 degrees. Pour reserved milk mixture over the potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.