As you know I am a make reservations kinda gal rather than spend all day in the kitchen.  However, because I do not does not mean I cannot!  When the urge hits me I generally try to whip up something homemade and a little more detailed.  On this particular Sunday, a trip to Trader Joe’s had me wanting to roast my own chicken and concoct some good hearty sides to go with it.  Most importantly have some leftovers to get me through the week.

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So I started out using this recipe from Carnal Dish for a Meyer Lemon & Garlic Roasted Chicken.   I won’t reprint the recipe here, but you can go to this website for all of the directions.  The only change I made was covering the dish with foil for the first hour or so to ensure that it stayed moist.  After removing the foil I spooned the juices back onto the bird a couple of times until it was pretty and golden brown!

For these mashed potatoes, keep in mind that I am lazy! Any way to make a dish faster while still being good, is the way to go.  So in this instance, I went for mashed potatoes with the skins.  Aesthetically, I think it looks better and it meant that I would not be leaning over my sink for hours peeling potatoes!  Here are the basic steps I followed. None of these measurements are exact, so increase or decrease to your liking!

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Ingredients

  • 2 pounds of potatoes
  • Stick of butter
  • 3/4 cup Heavy Whipping Cream
  • Salt
  • Pepper
  • 3-4 four garlic cloves ( I press garlic using this garlic press)

Directions

  1. Boil the potatoes with the skins! Yukon golds have thin skins so they work well in this dish.
  2. Use a fork to check for softness of the potatoes. Once they are soft remove from the stove, drain and cool.
  3. Throw your boiled potatoes into a kitchen aid mixer (hand mixer works too) and let it rip! The best thing about using a mixer is it will grab the larger skins that are not pleasing to the mouth or look.  Grab those potatoes skins and throw them out as you mix.
  4. Gradually add in your butter, heavy whipping cream, garlic, salt and pepper.  Taste and circle back if you need more seasonings, butter or heavy whipping cream.   I added a little milk at one point but didn’t like how runny it made the potatoes so I left it alone.  Go with the whipping cream for fluffier potatoes!
  5. Whip until the potatoes are mashed and fluffy.
  6. Then serve! I added some shredded cheddar cheese and sour cream.  Chives and bacon are also great toppings.