Where did the weekend go? Does anyone else ever feel that way? This weekend just flew by! To make matters worse….we lost an hour of sleep due to daylight’s savings time. Is that why I am so tired….geez. Or could it be that I just had a rough week in general. I missed both of my running classes this week due to my mom coming down with that awful flu that’s been going around! Trust me, it wasn’t fun for either one of us. Her being so nauseous and me being worried she was getting dehydrated. Thank God for Shaklee Performance! This stuff is amazing!
I don’t think I’ve ever seen her this sick. So instead of going to my run class Monday and Wednesday, I opted to hang with my mom making sure she was out of the woods.
The good news is, she’s feeling much better, but it was definitely stressful.
I was really stressed, worried and I felt a bit helpless too…….not to mention responsible since I probably passed the bug on to her! I had the same bug last week, and she popped in a few times making sure I was ok.
Anyhow, by Friday she was finally feeling better! YEAH!
It’s a good thing too cuz my weekend was jam-packed! Friday night I had several ladies over for a Cabi Party. My friend from Chanhassen sells Cabi and does a fabulous job helping my friends get the best outfits for them! I love their clothes! And it’s a good excuse to have some friends over for wine and my yummy guac😊. I also served my mom’s Sally Ann’s, and a very delicious Malbec.
The next morning I headed into Minnetonka to help my friend Pam with her Smoothie workshop. Also a ton of fun. We made smoothies for the guests and than I turned around and rushed home to host a dinner party. Thankfully I did some prep work on Friday so I had very little to do when I got home. Our main course was one of my husband’s favorites, Turkey Meatloaf. Stay tuned for that one😉. My husband also loves potatoes….me not so much but truth be told, I still had 2 bags Yukon Golds stored from my CSA box that I definitely needed to use up. Perfect!
It’s a good thing I was having guests all weekend because when I am stressed, I also love to cook (AND RUN). Kind of makes me forget about the ugly stuff! In spite of a raining and windy Sunday, I managed to rock out a 10 miler even though I was a bit sleep deprived. It was a pleasant surprise since it’s been a rough week and a very busy weekend!
Ok…sorry…back to these scrumptious potatoes…To be honest, I rarely eat them (I am more of a sweet potato gal) but I have to admit, these mashed potatoes with an Italian twist are delicious. And since our dinner party was all about planning our trip to Italy in less than a month, I wanted to bring a bit of Italian flare into my spread. They’re so tasty with all that parmesan cheese and butter! This is honestly just a basic mashed potato recipe so feel free to play with your ingredients ….add garlic, more cheese or maybe some herbs or broccoli, or really, whatever you feel like. They’re great on their own, served with marinara sauce or drizzled with olive oil.
They’re actually so delicious, you’ll forget about all your troubles too!
PARMESAN SMASHED POTATOES
- 2 pounds of yukon gold, unpeeled (can use baby reds)
- 1 tablespoon plus 2 teaspoons of salt (kosher or sea salt)
- 1 cup of half-and-half
- 3 to 4 tablespoons of butter (I used Coconut Ghee)
- 1/3 cup greek yogurt (can use sour cream)
- 1/3 cup of freshly grated Parmesan Cheese
- 1/2 tsp of freshly ground bald pepper
- Place the potatoes and one tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to boil, lower the heat, and simmer covered for about 30 minutes, or until tender. Drain
- In a small saucepan, heat the half-and-half and butter or coconut ghee.
- Put the potatoes into the bowl of an electric mixer fitted with the paddle attachment and mix them for a few seconds on low to brake them up. Slowly add the hot butter mixture to the potatoes, mixing on the lowest speed, and towards the end, fold the rest in by hand with a wooden spoon.
- Fold in the yogurt, Parmesan Cheese, and the remaining salt, pepper and taste for seasonings.
- Serve immediately or reheat in a 400 degree oven for 20 to 30 minutes, or until the top is browned and the potatoes are heated through.