Pommes Puree

 Pommes Puree, or a really fancy way of saying mashed potato, has to be the smoothest and yummiest way I have had potatoes. If you like your potatoes smooth, light and fluffy then these are the potatoes for you! If you do not have a food mill or a ricer, trust me it is worth the investment! I personally have a ricer and it has made a huge difference in the way I finish off my potatoes as well as other vegetables. I hope you enjoy this recipe as much as we did! Don't forget that kitchen scale!

Pommes Puree

4 Servings

Ingredients:

1 lb. russet potatoes

2 oz. unsalted butter, room temp

1/4 cup heavy cream, warmed

salt and pepper to taste

Directions:

1. Peel and eye the potatoes and cut them into uniform sizes. Cover in water and simmer until tender. 

2. Drain well and let potatoes steam dry in strainer. 

3. Press potatoes through strainer, ricer, pass through a food mill OR mash with a masher. 

4. Stir in butter and heavy cream. 

5. Season with salt and pepper to taste.

Serve and enjoy! 

Carrots Vichy

 Easy side dishes are sometimes a pain to think of when you are wanting o make a quick weeknight dinner. Carrots, which are full of yummy good stuff, are often overlooked. However this is a quick and delicious side with only 5 ingredients! Definitely child and mom approved! Definitely worth a try!!! Make sure you get out your kitchen scale. 

Carrots Vichy

4 servings

Ingredients:

1 lb. carrots, cut oblique style

1 oz. unsalted butter

1 tsp. sugar

pinch salt

pinch pepper

just enough water to cover the carrots in the pan

Directions:

1. Place carrots in a saucepan. Add water to barely cover. Add butter, salt, and sugar. 

2. Bring water just to a boil and reduce heat and simmer until tender and water is nearly evaporated. If done properly, these should happen at the same time. Toss the carrots so they are well coated with the glaze in the pan. 

3. Season with pepper and serve.

Enjoy!!!