Recipe

Today is a very cool Fall Sunday afternoon!  It has not even hit 60 degrees.  We relaxed all day and even turned on the fireplace.  Nice and cozy!

I posted on my FaceBook that I was planning to make homemade mashed potatoes, green bean casserole, and chicken for dinner.  My friend, Rachel Jones, asked me to post the recipe on our blog.  So, here I am!

Normally, when I make recipes, I do not measure ingredients.  So, I will do my best to explain the mashed potatoes.  The green bean casserole is actually the recipe from the back of a french fried onion can.

Homemade Mashed Potatoes

5 Medium to Large Russet Potatoes

Vitamin D Milk

Butter

Salt

Depending on how much homemade mashed potatoes you want, you can always add more potatoes.  Chris and I like to have extra for leftovers.  It is always good warmed-up.

1.  Boil Water; Add Small Amount of Salt to Water

2.  Peel Potatoes and Wash

3.  Cut Potatoes; Small Pieces

4.  Cook Potatoes in Salt Water

5.  Drain Potatoes

Typically, the potatoes are finished boiling when you take a fork to them and they break into smaller pieces.  Not sure exactly how many minutes this is, just keep an eye on them.

Put the potatoes in a large bowl.  Do your best to mash the potatoes so there are no whole pieces left.  Once this is completed, add vitamin D milk and butter.  Again, I do not measure.  But always add a little at a time.  I always add more butter than milk.  Mix the potatoes, milk, and butter with a mixer.  

Continue to add milk and butter to the potatoes until it is to your tasting.  Add a bit of salt at the end.  The homemade mashed potatoes should be very creamy and buttery.  When I serve it, I always add more butter!  :)

Green Bean Casserole

1 (10 3/4-OZ) Can Campbell's Cream of Mushroom Soup

3/4-Cup of Milk

1/8-TSP Black Pepper

1 1/3-Cups French's French Fried Onions

2 (14 1/2-OZ) Cans Green Beans, Drained or 2 (9-OZ) Frozen Cut Green Beans, Thawed

1.  Mix Soup, Milk, Black Pepper, and Beans in a Large Bowl

2.  Add 2/3-Cups of French Fried Onions

3.  Add All Ingredients to 1 1/2-QT Casserole

4.  Bake at 350 Degrees for 30-Minutes

5.  Top w/ Remaining Onions - Bake Additional 5-Minutes

For Thanksgiving, I always make both of these recipes.  Both are extremely good and great leftover.  I guess when I woke up this morning, my mind was thinking about Thanksgiving!  Off to start dinner...  Enjoy!