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Thank you, Merci, Gracias, Grazie, Danke......

No matter how you say it WE APPRECIATE YOU!!!! What a wonderful turnout for our Annual Christmas Open House this year!!! We certainly hope you enjoy all the goodies you got and look forward to hearing all about it!!!

We got everything switched over and hope you all enjoyed the decorations and lights!! :) We can't wait to turn the outside lights on for everyone to enjoy! We added a few new displays outside and inside, so if you haven't had an opportunity to stop by yet be sure to come on in. Here's a look back at last year after a gorgeous snowfall!

Awe doesn't that just look so peaceful!!!

We are hoping to have our first evening Christmas Facebook Live tomorrow night (Thursday) at 6:30ish. I have been working on getting all kinds of wonderful things together for you all. There will be new, vintage, food and more. Be sure to go to our Facebook page and check out the Event page!

Let's get to our weekly recipe! This week I am featuring a great dish to serve at Thanksgiving here in a couple weeks that I found online!

Garlic Mashed Potatoes Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Serves 4 to 6 Ingredients Roasted Garlic* 1 whole garlic bulb

Extra virgin olive oil, for drizzling

Sea salt

Mashed Potatoes 2 pounds Yukon gold or butterball potatoes, peeled

2 teaspoons sea salt, divided

⅓ cup extra-virgin olive oil

Freshly ground black pepper

Butter, optional for serving

Chopped chives and/or rosemary, optional for sprinkling

Instructions Preheat the oven to 350°F.

Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.

Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.

Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.

Notes *Note: the roasted garlic can be made up to 3 days in advance and stored in the fridge until ready to use.

Well time to sign off for this weeks blog.

Let us know what you think on our Facebook page!

We hope you enjoy the rest of the week and are able to come by and see us!!

Thank you for reading our blog & being a part of our adventure!

Stay tuned for more Blogs and updates soon!

Until then, blessings from our house to yours!!

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I love garlic mashed potatoes but I’ve never roasted the garlic. I will definitely be trying this! Yum!!

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