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The Best Mashed Potatoes Ever

With Turkey Day coming this week, I thought I’d repost my recipe for the best mashed potatoes ever – seriously, ever. And the best part is that not only do they taste good, but by making them in the morning you save yourself a ton of stress during the last-minute, rushing around, get-the-dinner-on-the-table time.

I stumbled across this recipe in my “Fix it and Forget it” slow cooker cookbook a few years ago. Not only are these potatoes delicious, they make my life so much easier because I prep them in the morning and they just cook all day. They are always hot, creamy and ready to go whenever dinner is ready.

First start with organic potatoes. The problem with conventionally-grown potatoes is that they are treated with fungicides during the growing season and sprayed with herbicides both before harvesting and after they’re dug up to prevent them from sprouting. Potatoes, being a root vegetable, absorb all the chemicals that wind up in soil. Washing and peeling is not enough – all those herbicides, fungicides, and pesticides are absorbed into the entire vegetable.

I read an article a few years ago called “7 Foods that Should Never Cross your Lips”. One of those seven of course… non-organic potatoes.

Organic potatoes are around $1-$2 a pound, just slightly more expensive than conventional spuds. It’s worth the few extra dollars. They aren’t hard to find. I just picked up mine at Trader Joe’s.

Extra Good Mashed Potatoes
: (makes 12 servings)

5 lbs. of potatoes, peeled cooked and mashed

8 oz. package of cream cheese, softened

1 ½ cups sour cream

3 tsp. onion or garlic salt

½ tsp pepper

2 tbsp butter, melted

Peel and cook the potatoes. I like to leave a little bit of the skin on to give the potatoes some texture – and since they are organic, I’m not worried about chemicals on the potatoes’ skin getting into our meal. Also, they don’t have to be mashed completely as they soften up in the slow cooker and you can stir them every couple of hours to creamy perfection.

Combine potatoes and all the ingredients in your slow cooker. Cook on low for about six hours, stirring occassionally. That’s it!

You can also add shredded cheese, chopped garlic, paprika, organic chives or other spices to the mix. Experiment and see what works for you.

Seriously, these mashed potatoes are so easy, so delicious, and make meal preparation much less hectic.  I promise you’ll love them.


Wishing you and your family a happy, healthy, and wonderful Thanksgiving.

Give Meatless Monday a Chance

It’s Meatless Monday again and if you haven’t tried it yet, make 2013 the year you give meatless a chance.

I’m a big fan of Meatless Monday. It’s a simple, easy thing that you can do to make a difference. The health and environmental benefits of going meatless (even in small amounts) are many, for both your own health and the planet. It saves money too – a bag of quinoa costs a lot less than a steak.

It doesn’t have to be complicated, you don’t need special recipes or hard-to-find ingredients.

It can be as simple as picking up a meatless protein source, combining it with some vegetables and grain you already have on-hand, heating it all up, and serving it to the family.

If you need ideas for meatless protein sources, check out this awesome, informative article “7 Proteins for Meatless Mondays (and How to Use Them)”.

One of my go-to meals for Meatless Monday is tofu-veggie stir fry. It’s easy, inexpensive, and my kids love it.

I start with tofu – obviously. I prefer the sprouted, organic tofu from Trader Joe’s. I cut it into small pieces (like the size of well-diced chicken). When cut super small and seasoned, I haven’t found a kid yet that doesn’t like tofu. Some, after digging in, have even asked my how I seasoned my chicken. 😉

Then, I clean out my vegetable drawer. Basically, I take all the produce that’s just about ready to turn, and cut it up into small pieces and toss it in.

I usually add some organic GMO-free edamame (easily found for a great price at Costco) – for additional protein and because my kids love it.

Then, just heat up some sesame oil in the wok, toss the whole mix in, and season. I like to use a little rice vinegar, a healthy dose of Bragg liquid aminos and a little bit of sea salt. Heat in the wok for about ten minutes and it’s done.


You can throw this mix on top of rice, noodles, or just eat it as is.

So there is one idea for a simple, affordable Meatless Monday dinner. For more meatless dinner recipe ideas, check out my Meatless Monday Board on Pinterest or the recipe page of the site.

Do you have some good Meatless Monday recipes? I’d love it if you would share the link in the comments below.