Mashed Potato Casserole

I made this as a side for Thanksgiving last week.  I really prefer plain old mashed white potatoes but these were pretty good and could be made in advance rather than on the day of an event.  The recipe came from Cooking Light Magazine.

Mashed Potato Casserole
Serves 8

1-1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch thick slices
1-1/2 pounds baking potatoes, peeled and cut into 1/2-inch thick slices
5 garlic cloves, thinly sliced
1-1/4 teaspoon kosher salt, divided
3/4 cup (6 ounces) 1/3 less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced

1.  Preheat oven to 350 degrees.
2.  Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water.  Bring to a boil.  Reduce heat, and simmer for 15 minutes or until tender.  Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3.  Place a food mill over a large bowl, and place potato mixture in food mill.  Press mixture through food mill into bowl.  Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
4.  Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.  Bake at 350 degrees for 20 minutes or until thoroughly heated.
5.  Preheat broiler.
6.  Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes.  Broil 4 minutes or until golden brown.  Sprinkle with onions.

Enjoy!

The Creative Cook

Blueberry Bran Muffins

This has been an interesting week.  My nephew's girl friend went into the hospital for an emergency appendectomy and then my dad went into the hospital for breathing problems.  I coped by doing the usual - baking.  I was asked to make some muffins that had lots of fiber in them for my nephew's girlfriend as she was having some problems in that area after the surgery.  I did not want to make bland, dry muffins so I searched through many recipes and found this one.  It looked perfect.  It turned out excellent.  I even tried one and liked it.  I am not a fan of bran muffins.  Who is?  Anyway, if you want or need to make some muffins that are filled with fiber and taste, try these.  The recipe comes from www.allrecipes.com.  They are touted as being low fat but that was not my reason for making them.  They are moist and tasty bran muffins which is almost an oxymoron.  Oh, they are also quick and easy to make!

Yummy Blueberry Bran Muffins
Prep Time:  15 Minutes
Cook Time: 20 Minutes
Yield:  12 muffins

Ingredients:

1-1/2 cups wheat bran
1 cup nonfat milk
1/2 cup applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Directions:

1.  Preheat oven to 375 degrees F (180 degrees C).  Grease muffin cups or use paper muffin liners.  Mix together wheat bran and milk.  Let stand for 10 minutes.

2.  In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.  Beat in bran mixture.  Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.  Stir into bran mixture until just blended.  Fold in blueberries.  Scoop into muffin cups.

3.  Bake in preheated oven for 15 to 20 minutes, or  until tops spring back when lightly tapped.

Enjoy!

The Creative Cook