CHICKEN FRIED STEAK ( Creamy Mashed Potatoes Recipe
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 This recipe for CHICKEN FRIED STEAK ( Creamy Mashed Potatoes is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: A plate of cube steak, which is tenderized round steak that’s been extra tenderized. You could also just use tenderized round steak. You could also buy regular round steak and beat it to smithereens with a tenderizer. You need a dish with milk and eggs… Beaten together with a fork. Next, you need a dish with flour. Sprinkle on some seasoned salt… And some black pepper. I like to add a little cayenne, too; you can add whatever spices you think might float your boat. For the assembly, dip the meat, one piece at a time, into the egg/milk mixture. Turn it over to coat. Remove it from the wet mixture, then place it into the flour mixture. Remove it from the flour mixture… Then place it into the wet mixture again, turning to coat. Finally, place it in the flour once again and turn to coat. After this, place the meat in a clean dish while you repeat the breading process with the rest of the meat. Heat some canola oil in a heavy skillet. Fry the meat, three pieces at a time… (If little chunks of the breading fall off, don’t weep. Happens to me all the time, man.) Until both sides are golden brown. Remove the cooked meat to a paper towel-lined plate, then get ready to make the gravy. Now, that’s a beautiful skillet of grease. Look at those bits of deliciousness. What you need to do first is pour off all the grease into a heatproof bowl, then add 1/4 cup of grease back into the skillet. Heat it over medium-low heat, then sprinkle flour over the grease. Whisk the flour into the oil… And cook it for a couple of minutes, until it turns a deep golden brown. If the roux looks more greasy than pasty, just sprinkle in a little more flour. Pour in a couple of cups of milk… And whisk until it’s combined. You’ll need to add plenty of salt and pepper to the gravy, tasting as you go. Undersalted gravy is a sacrilege.
And grody.
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Directions: |
Directions:Creamy Mashed Potatoes
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. |
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Personal
Notes: |
Personal
Notes: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through_
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