Mashed Potatoes

Mashed potatoes is always my love. Oh...I just love the creamiest of this mashed potatoes.

I have tried a few times before Mr W concluded this recipe will be the one I will make in future. But I am still thinking of altering it. *Lol. We shall see how it goes.

Ingredients (Serves 4)

5 large russet potatoes, peeled & cubed

80 ml sour cream

3 cloves of garlic, finely minced.

1 cube of chicken bullion 

100g cream cheese

100g butter

Salt & pepper, to taste

Oregano flakes, to taste

Method

1. In a large pot of boiling water, cook the potatoes, garlic and bouillon until potatoes are soft.

2. Sieve the potatoes and garlic, place them in a large bowl. Reserve the water. 

3. Mash the potatoes. Add in the sour cream and cream cheese; incorporate them into the mashed potatoes. Add the reserved water to it, if needed. 

4. Add the butter and mix well. Season with salt and pepper, to taste. 

5. Sprinkle the oregano flakes before serving. 

Simple and easy. 

Note: 
1. This dish can be prepared a day ahead. Place the mashed potatoes *without adding butter into a slow cooker and allow it to slow cooked on low. Before serving, add in the butter and season it with salt & pepper. 
2. To achieve a smoother mashed potatoes, you can whisk it.  

Slow Cooked Beef Stew

A hearty stew to fill the tummy and it's easy to prepare.

This time round I am using the slow cooker and let it do its job. By the time we get home, dinner is ready. Actually it's not true, cos Mr W will want either rice or bread to go with his stew, especially beef stew.

This stew can be prepared the night before. This will save you the hassle of a rush morning. 

Updated: Slow Cooked Beef Stew

Ingredients

700g beef stew meat, cut into 1 inch cubes

¼ cup flour

½ tsp of salt

½ tsp of ground black pepper

1 tsp garlic powder *updated on 24 Oct

3 garlic cloves

1-2 bay leaves

1 tsp of paprika

1 tsp of Worcestershire sauce

1 yellow onion, chopped

2 cups beef broth *updated on 24 Oct

6 potatoes, diced

4 carrots, coarsely chopped
White button mushroom, sliced *updated 14 Apr 18

3 stalk of celery, chopped 1 inch long *updated 14 Apr 18

Method

1. In a small bowl mix the flour, garlic powder, salt and pepper. Coat the meat with this flour mixture. Place them in the slow cooker. Pour the remaining mixture into the slow cooker, if any.
2. Pour in the beef broth and stir in the garlic, bay leaves, paprika, Worcestershire sauce, potatoes, carrots and celery.

3. Cover and cook on Low setting for 10 to 12 hours, or on High for 4 to 6 hours.

And there you have it, a plate of hot flavourful beef stew. Serve it with baguette or over steam rice. 

Oh I just love stew! They are true comfort food.

Note: 

If you prefer more sauce, increase the amount of broth - which I did. My original recipe called for 1½ cup but I up it to 2 cups. *updated on 24 Oct

If you prefer more vegetables, add them in.

If you have fresh brown or white mushrooms, slice and add them to the slow cooker.