Category Archives: Side Dishes


Creamy coleslaw with just the right amount of liquid and tang but won’t make you pucker.

Coleslaw ~lifeofjoy.meColeslaw is one of those things that I didn’t make much of in the past. In the last few months, I have learned that this is one of Mike’s favorite side dishes, especially when paired with hamburgers or hot dogs and baked beans.

I have bought more cabbage in the last few years, since learning to make egg rolls than I had in many of the previous years added together. But that means that I frequently have cabbage in my refrigerator. Making egg rolls takes a bit of time, so I procrastinate making them. One day I needed a quick side dish and decided to make coleslaw. I didn’t use any measurements, just did like I saw my mom do.

The other day when made this, I measured ingredients before adding them to the bowl so I could share it here.

I started by weighing the piece of cabbage that I had left from other uses. I shredded the 1-pound cabbage on the large grater. I used to slice it on my mandolin but found I preferred a more chopped texture. (Don’t grate the core.)

Coleslaw ~ Lifeofjoy.meGrate a medium carrot.

Coleslaw ~ Lifeofjoy.meAdd 1/2 cup mayo. (I’d prefer to use Miracle Whip because then I probably wouldn’t need the vinegar and sugar but Michael prefers mayonnaise, so that is what I used.)

Coleslaw ~ Lifeofjoy.meNext include 4 teaspoons – 2 tablespoons white vinegar (not apple cider vinegar), 1 -2 tablespoons sugar (or sugar substitute), and 2-3 tablespoons heavy cream or evaporated canned milk and combine. I almost forgot to take a picture of the finished dish. We ate half of it. :)

Coleslaw ~ Lifeofjoy.meThis is the first time I have made this and it didn’t turn out soupy. :)



  • 1 pound cabbage
  • 1 medium carrot
  • 1/2 cup mayonnaise
  • 4 teaspoons - 2 Tablespoons vinegar
  • 1-2 Tablespoons sugar
  • 2-3 Tablespoons heavy cream or evaporated canned milk


  1. Shred cabbage and carrot on large holes of box grater.
  2. Add remaining ingredients and combine well.


Until next time, God bless,

Michele ºÜº



Corn, Tomato, and Mozzarella Salad ~

Corn, Tomato, and Mozzarella Salad

A different kind of salad, good in the summer when corn and tomatoes are fresh. Nice not to have lettuce for a change.

I tried this one a few weeks ago for the first time. I love fresh corn! Thus this salad looked pretty good to me. It is super simple to make as well.

The key here is fresh corn. The first two times I made it with really good sweet corn. This time, unfortunately, it wasn’t as good because the corn wasn’t as good. Oh well. ;)

It only takes a few simple ingredients: corn, tomatoes, mozzarella cheese, basil, lemon juice, olive oil, salt, and pepper.

IMG_3397I only made one-fourth of the original recipe today but I’ll give the measurements for the entire batch in the recipe.

First shuck the corn and cut the kernels off the cob. You can cook it first if you like. I recommend you cut a bit off and taste it to see how sweet it is. If it is bland, boil it in some water with some sweetener. I learned this the hard way!

Corn, Tomato, and Mozzarella Salad ~ Lifeofjoy.meI cut the kernels directly into the bowl I’m going to use to serve the salad.

Next cut the tomatoes. I like small bite-size pieces, so I do more than cut them in half, which is what the original recipe directed.

Corn, Tomato, and Mozzarella Salad ~ Lifeofjoy.meCut up the mozzarella cheese and then add the rest of the ingredients. I usually cheat and just use a sprinkling of garlic powder instead of the minced garlic. I sometimes use lemon juice from the bottle I keep in the refrigerator for emergencies. ;) (I have yet to make this with fresh basil though.)

Corn, Tomato, and Mozzarella Salad ~ Lifeofjoy.meStir and serve!

Corn, Tomato, and Mozzarella Salad ~

This really is a nice refreshing salad and a nice change from the regular lettuce salads.

Corn, Tomato, and Mozzarella Salad


  • 4 ears of corn, shucked, cleaned, and washed
  • 1 10.5 oz package of grape tomatoes, cut into bite-size pieces
  • 8 oz fresh mozzarella, cut into small bite-size pieces
  • 10 leaves of fresh basil, sliced thinly or use a sprinkling of dried
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Remove the corn kernels from the cob with a nice sharp knife.
  2. Place corn, cut tomatoes, and mozzarella pieces into serving bowl.
  3. Add the basil.
  4. Combine the rest of the ingredients in a jar and shake to combine. (or if you are lazy like me, simply add them to the bowl but it would probably taste better combined in the jar first 😉 )
  5. Pour over ingredients in the bowl, toss and serve.

I hope you enjoy this one as much as Mike and I have. (Sean and Tiffany won’t even try it. ;) )

Until next time, God bless,

Michele ºÜº



Fried Green Beans ~

Fried Green Beans

This is one of those recipes my grandmother made. Therefore it really doesn’t have a recipe.

I also admit that this doesn’t look very good either but you really should try it once. Of course, it is not a healthy recipe, so maybe you shouldn’t try it. ;)

It is easy but a little tricky because there are no real measurements but here goes.

Drain a can of french style green beans. Heat about a tablespoon of of oil of your preference in a skillet. When it’s hot, add the green beans.

Fried GReen Beans ~ Lifeofjoy.meSprinkle some flour (about 1/4 cup maybe) over the top of the green beans and then mix it in.

Fried Green Beans ~ Let it fry until browned on the bottom and then flip and brown the other side.

 Let it fry until browned on the bottom and then flip and brown the other side.Add more oil as needed to keep it browning. We have 3 cans in this 12″ skillet.

Fried Green Beans ~ Lifeofjoy.meThey really are quite good. We had it with scalloped potatoes and fried chicken.

Until next time, God bless,

Michele ºÜº


Scalloped Potatoes

Scalloped Potatoes ~ LifeofJoy.meThis week I am sharing a family favorite. This is a recipe that my mom made when I was young. It is one of those recipes that is not really a recipe; it is one of those ‘watch how Grandma makes it’ recipes BUT don’t let that make you shy away! This is really VERY easy!

It is hard to say how much of anything to use here but free yourself from measurements and adapt as you re-make it in the future. ;)

Begin by peeling between 5 and 8 potatoes 9 or more, as needed.

Peeling Potatoes ~ LifeofJoy.meI like this y-peeler. It has a serrated blade and it grips well.

Next, slice the potatoes. I like to to use a mandolin slicer.

Mandolin Slice Potatoes ~

I don’t recommend using a mandolin without the protective grip for the vegetable because you can slice your fingers VERY BADLY. Please use caution. You could use a food processor or even try to slice your potatoes very thinly by hand but be sure to keep all the slices uniform in thickness.

As you get a potato or two sliced, go ahead and lay a thin layer of potatoes into the bottom of your pan. Then lightly sprinkle on some onion powder and then the same with salt. Remember, keep it a light sprinkling across the layer of potatoes. Then put a few pats of butter around the layer of potatoes as well.

Layers ~

Repeat layers (usually about 3 in total) until about 2/3 – 3/4 full. Sprinkle with flour.

Floured ~

Slowly pour milk over the flour, wetting the flour as you pour, until you see the milk near the top of the potatoes.

Ready for the oven ~

Place in the oven and bake on 350º for 45 minutes to an hour.

Test the potatoes with a fork. They are done when the potatoes are soft/no longer hard. If the milk seems to be completely absorbed at any time during cooking, moisten them with more milk. Scalloped potatoes are supposed to be creamy when done.

I wish I had a single bite to show you. I’ll have to try to remember to take one next time I make this, which will be in a couple of weeks since Brian has chosen this and meatloaf as his birthday meal this year. :) I have already had to take pictures on two separate occasions because I keep forgetting to get pictures of the entire process and the finished product. :) Oh well, it is worth it!

Finished Scalloped Potatoes ~

Don’t be afraid of bits of flour, like this one; my kids like the floury bits. :D I don’t but they really do. The potatoes in the picture above could’ve used a bit more milk but we were hungry and ready to eat; if you add milk, you have to leave it in the oven long enough for it to heat and thicken.

Here is a list of the ingredients:

  • Potatoes
  • Onion Powder
  • Salt
  • Butter (1-2 STICKS depending on size of pan)
  • Milk (your choice of fat percentage)

Bake on 350º 45-60 minutes or so.

Until next time, God bless,

Michele ºÜº

Hash Browns Another Way

Hash Browns Diced ~ LifeofJoy.meLast February I shared how to make Crispy Hash Browns. Today I’m going to share a different method of making Hash Browns.

You start with baked potatoes. :) So this takes a little pre-planning or microwave your potato for 5-10 minutes or so. I made Hearty Sausage Sandwich last week and decided to serve it with baked potatoes. I made a few extra so that I could have these yummy hash browns the next morning. :)

Baked Potatoes ~

I cut the potatoes into about 6 strips.

Strips of Potato ~

And then cut them into bite size pieces.

Diced Potatoes ~

Saute finely diced onions and a little bit of green pepper because it adds soooo much flavor! Here I used about 1/4 cup diced onion and 1-2 tablespoons diced green pepper. Salt them so they release their water content faster and thus brown quicker.

Saute Veggies ~

When the veggies are nearly done as you desire, add in the diced potatoes.

Cook with Potatoes ~ LifeofJoy.meAdd more oil as you desire. The potatoes are already cooked so it is just a matter of cooking them to your desired crispness (and heated through if you did like me and pulled them out of the refrigerator).

Hash Browns ~
I like my veggies nearly burnt some times (and it’s a good thing because that is how I frequently end up cooking them). :D

There you have it . . . Hash Browns Another Way! Yum Yum!

I hope you try them and enjoy them.

Until next time, God bless,

Michele ºÜº

His and Hers Potato Salad

We are a house divided! No, I’m not talking about opposing football teams or anything like that. I like Miracle Whip and Mike likes mayonnaise. I use Miracle Whip for all kinds of salads potato, macaroni, tuna, chicken, ham, and even coleslaw. Mike has always eaten it the way I fix it but has lately gotten it into his head that he prefers it with mayonnaise, much to my dismay. I’ve never really understood why he prefers mayo because when it is used sugar and vinegar are added to make it more like Miracle Whip.

Yesterday I decided to make potato salad. I decided to be nice and make some his way and some my way. Thus the his and hers potato salad.

The pictures aren’t the greatest, actually a little blurry but the one on the left is mayo and Miracle Whip is on the right.

Potato Salads ~

I boiled six potatoes whole with the skins on. I’m pretty quick at peeling potatoes, so I’m not sure it really saved me any time. Although if I had put the cooked potatoes into ice water, they may have come off more easily . . . I forgot about that part of the directions.Potatoes ~

I also boiled 3 eggs and peeled them.

I cut 3 potatoes into bite-size pieces into each bowl and diced one and a half eggs into each bowl as well.

The next part is simple for mine; simply add several spoonfuls of Miracle Whip and a little salt and stir. :)

Mike’s is a little bit involved but even it is simple. I added several spoonfuls of mayonnaise, a squirt of mustard, some salt, and a couple of tablespoons of diced onion.

Mike's Potato Salad ~

The big thing with how much mayo or miracle whip to is is about taste. My grandmother told me that if you’ve put in all you need and it doesn’t seem moist enough, add a splash of evaporated milk and stir again.

Mike's Potato Salad ~
Mayo (with mustard and onion) Potato Salad
My Potato Salad ~
Miracle Whip Potato Salad

So there you have it . . . two versions of a simple potato salad. I love it. Now in the heat of summer I like to add some diced cucumber and diced tomato.

Until next time, God bless,
Michele ºÜº

White Cheese Dip

White Cheese Dip ~ LifeOfJoy.m3I love the white cheese dip in Mexican restaurants. It is so nice and thick and creamy. One time my sister asked her favorite Mexican restaurant about the cheese in their queso and they said it was White American cheese.

I found this recipe on the web somewhere. It is really easy to make. AND it uses White American cheese. So I thought, it just might be a winner. It could also be used as a sauce on Mexican dishes.

It really is simple. I make mine on the stove in a double boiler. You can use a special pan for it, set a smaller pan on top of a slightly larger pan, or even a bowl that can sit down partially into a pan.

Put some water in the bottom pan of your double boiler. Enough that it won’t evaporate too quickly but little enough that the water when boiling will not touch the bottom of your bowl or pan.

Dbl Boiler ~ LifeofJoy.meFull Dbl Boiler ~ LifeofJoy.meCombine 1½ pounds of White American Cheese, half  of a small can of green chiles (we puree them), 2 pickled jalapenos (chopped) plus 2 tablespoons of the juice, 2/3 cup whole milk, 1/2 cup cold water, and a pinch of cumin  in the upper portion of your double boiler. (My stores no longer carry the White American Cheese in the deli but there is some in the refrigerated section with the other cheeses; each slice is individually wrapped like regular American cheese.)

jalapenos ~

Turn the burner on medium high-high heat. Once the water comes to a boil, stir the ingredients until the cheese is completely melted and all ingredients are combined well.

Ready to Eat ~

The original recipe was cooked in the microwave instead of using a double boiler.

White Cheese Dip


  • 1 1/4 pound White American Cheese
  • 1/2 can diced green chiles, pureed
  • Enough slices to equal about 2 pickled jalapenos, chopped
  • 2 tablespoons of the juice from the pickled jalapenos
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • pinch of cumin


  1. Combine all ingredients into the the upper portion of the double boiler.
  2. Put water in bottom pan of double boiler but not enough to touch the bottom of your upper pan and bring to a boil.
  3. Put the upper portion on top and stir.
  4. Serve immediately as a dip with tortilla chips or as a cheese sauce over your favorite Mexican dish.

Until next time, God bless,
Michele ºÜº

Crispy Hash Browns

Well, here I am again bright and early on Tuesday morning with no pictures of any food! Ugh! When will I learn?

I guess I’ll fix me some hash browns in a little while and take some pictures as I do. Is it hash browns or hashed browns?

I want to share a few tricks I have for getting them done AND crispy.  ;) My family likes the crispy part, like the ones you get in that famous fast food store.

Shred about one potato for each person. I use the large hole grater.

Hash Browns ~

Shredding Hash Browns ~ LifeofJoy.meHash browns ~

Heat oil of choice, I prefer coconut oil, over medium high heat in large skillet; I prefer cast iron. (Here I’m using my small 8″-ish skillet so I can show you how to get them crispy when they are piled in the pan but usually I would use my 10″-ish skillet, so they get done quicker.)

Heating Oil ~

Spread shredded potatoes in the skillet evenly. Season with salt and pepper as desired.

Hash Browns in pan ~

Cover with lid. This is one of the secrets to getting them done without taking forever. Check in about 5-7 minutes. You want them to be golden brown on the bottom. When they are crispy, remove the lid, and flip so that the crispy side is up and the soft side is on the bottom of the pan. If the skillet has become dry, add another teaspoon or two of oil.

Hash Browns cooking ~
These could have stayed on the other side for another 30 seconds or so but it’s all good.

Cook this side with the lid removed! This keeps the crispy side that is up, crispy but if you put the lid on, it will soften the crispiness of the potatoes. Cook for about 4 minutes or so, until the bottom is nice and golden crispy.

Now for the tricky. If you have a LOT of potatoes in the pan and there are not enough crispy parts, put your spatula under the crispy top hash browns and move them to the side, exposing the soft potatoes underneath.

Getting more crispy potatoes ~ LifeofJoy.meSecret to Crispy Hash Browns ~

Now, flip the potatoes crispy bottom over allowing those soft potatoes exposure to the hot skillet – again, adding more oil if needed.

More Crispy Hash Browns ~

Crisp this side now too. Continue this process until your potatoes are desired crispiness.

Crisping the final side ~

I hope the pictures help you follow what I was saying. Now that I’ve created this method for getting nice and crispy hash browns my challenge is not crisping all of them and actually having some soft potatoes left between all the nice crispness. :)

Single Serving Crispy Hash Browns ~ LifeofJoy.meI know, not the best picture and the plate is chipped, but hey, I’m just being real here. ;)

Until next time, God bless,

Michele ºÜº

Sausage Rice Dish

As I mentioned yesterday, we had a really busy (and fun) weekend. It was 11:30 before we were ready to go to bed Saturday night. I wonder if other people need the same “wind down” time we do when they get home around the time they usually go to bed — we need to chill for about an hour before going to bed.

Any way, Sunday morning was church and we were up early. Thankfully I had already gathered the stuff I would need for the day. We went to church and then went directly to the church my parents, sister and her family attend, as this is where the Christmas Blessing was being held for H.A.N.D.S. (the ministry of my brother-in-law and sister). We arrived around 12:15 and began preparing the food.

I messed up the rice. I put all ten pounds in a pan with the required water. I think it probably goes without saying that I have never made that much rice at once before. :\ Anyway, I put it on the burner to boil and went about prepping the other ingredients. A while later, my brother-in-law Mike (Yes, my sister and I both married Mikes; it has made our lives interesting. ;) ) smelled something burning a few minutes before I did. Turns out the rice was scorching before ever getting to a simmer. He was very gracious about it and dumped it and we started again. Thankfully their church is very near lots of stores. :) We then proceeded with the method that he was familiar with — put the rice in a large pan and twice as much water, cover with foil and bake on 350º for 45 minutes, check the rice for proper texture; add more water if necessary and bake for a few more minutes until it is the desired texture.

My parents and kids are a HUGE help!!!! At one point, my dad, Tiffany, Lauren, and Brian were all peeling potatoes. Some started dicing and my Mike started peeling. There were fourty pounds, so it took a bit to complete. My mom began dicing onions. As she was cutting the first one, she commented on how strong it was. Tiffany told her that she’d read that if you chew gum while cutting onions you won’t cry. Dad went out to their van and got her a piece from his stash. :) She diced about nine medium-large onions and did not shed one tear. Amazing!

By this time we’d gotten all the potatoes diced and in pots, beginning to heat up, on low. Potato dicers had moved on to mushrooms, which even my eight and six year old nieces helped with (using plastic knives). My dad moved on to slicing carrots on my mandolin, which eventually wore out his arms – yes both of them as he is ambidextrous in many things. I wish he would have said something, because I just didn’t think about it – we would have had someone take over for him, by the time I noticed, he only had a couple carrots left and would not let it conquer him. ;)

I began sauteing the onions, mushrooms, and carrots in olive oil with some salt and pepper. Mom finished dicing the onions and began browning the ten pounds of sausage. Lauren was watching pots of potatoes making sure that they did not go the way of the rice. ;) We had 3 large stock pots on a regular size stove. What I mean by this is that normal household stoves do not accommodate putting large pans on more than one burner. The stoves in this kitchen are the flat surface type but there is a little raised lip on the edge, which kept one of the pots from sitting completely on the heated surface.

By this time the potatoes started getting done. With the help of Mike (my brother-in-law), Mike (my husband), Brian, and Sean, we got the first pot of potatoes drained and in a large container for me to mash them. The idea was to make them a bit ‘runny’ or ‘loose’ so that they could sit in the foil roasting pan, covered with foil, in a warming oven for a couple of hours. The first batch worked great. The second batch had a few lumps and Brian used something and began mashing them by hand and they turned out fine. But that third pot of potatoes were not cooked as done. I did not catch it until I had started to mash them. You can just tell, as the mixer goes over those chunks of potato, if they are done right or not. This batch was not and I had already put the evaporated milk, butter, and salt in with them so there was no putting them back in the pot of water and boiling some more. We have now reached crisis number two. The decision was to add a bit of water, cover with foil, and put it in the oven in hopes that they will get softened up enough to mash.

Meanwhile, my Mike continually washes dishes and keeps things from getting out of control mess wise. You see, I’m a messy cook. Plain and simple. He saves me from myself and keeps things straighter than if I’m left to my own devices. :D

For a Crowd

With two pans of mashed potatoes in the warmer and the other in the oven, I began to work on the sausage rice dish. It is very much like the filling for the Breakfast Burrito without the cheese and two added ingredients: thinly sliced carrots and rice. Add a bit of oil to the skillet; I prefer olive oil. Now add in the onions, mushrooms, and carrots. To feed a crowd, we used roughly six pounds of onions, five pounds of mushrooms, and one and a half pounds of carrots with ten pounds of rice, ten pounds of sausage, and a ?24 ounce? bottle of olive oil.

Side Dish for 2-3 or Entree for 1

Sausage Rice Casserole ~

As a side dish for two or three people you need:

  • about 1/3 cup of finely dice onion
  •  3 mushrooms diced
  • about an inch and a half of a carrot sliced very thin (either on the lowest setting on a mandolin or using a potato peeler)
  • about 1/2 tablespoon oil
  • 2-3 ounces of sausage, browned and drained (or cook in veggies later on)
  • about 1 cup of rice, cooked

As with the breakfast burrito filling, heat your pan with the olive oil. Add onions, seasoning lightly with salt to draw out the water quicker. Once those get a head start and are just softening a little bit, add the mushrooms with a little more salt. After about a minute, add the carrots. Turn down the heat so you don’t burn it, if you had it on high, like me. ;)

If I’m using turkey sausage, it is at this point that I add 2-3 ounces raw, to the veggies. Turkey sausage is leaner than pork sausage and what fat is released as it cooks flavors the veggies nicely. If using pork sausage you should probably brown it separately so it doesn’t drown the rest of the dish with grease. ;)

When the sausage is browned, add about 1 cup of cooked rice. I usually do this with leftover rice, so I don’t usually need any extra oil but if your rice is clumping together, add a tiny bit of oil – 1/2 teaspoon or less even – and some salt and pepper. You really need the pepper to make it taste good, but just a few twists of the pepper mill or shakes of the shaker. If the rice begins sticking to the skillet and you don’t want to add any more oil, move the ingredients away from where it is sticking and add in a little water. Now stir, scraping the browned bits off the bottom and mixing it in with the other ingredients.

When I made this Sunday I used freshly made rice. We browned the sausage, drained it and set it to the side. We sauteed the veggies and added them with the sausage. When everything was pre-cooked, we put some oil in our very large skillets, added several scoops of rice, and then several scoops of sausage veggie mix. Stirred it around breaking up the clumps of rice and making sure it was thoroughly combined, seasoning it with salt and pepper. At times the rice was too clumpy and I would add a tablespoon or so of olive oil to the top of the rice and mix it through.

I wish I had pictures of this but alas I don’t. I will take some the next time I make this here, which may not be for a while because with each skillet I mixed, I had to taste for proper seasoning. So, I’m really quite done with it now. ;)

Oh, as for that last batch of potatoes, they took forever to soften. We turned the heat up to 350º and added more water. They finally softened up enough that I could mash them without too many lumps. [I guess I should state here that we have always called them mashed but years ago I was introduced to a new term “whipped potatoes” and have realized that what we call mashed potatoes is really whipped potatoes because we use a mixer and want all of the lumps out.]

I hope you are having a fun and yummy holiday season! Until next time, God bless,

Michele ºÜº

Crock Pot Mashed Potatoes


Mashed Potatoes cooked in the crock pot ~

This one is amazing!!! I love this recipe because you actually cook the potatoes IN the crock pot. Other recipes I’ve seen for crock pot mashed potatoes have you making them and just keeping them warm or whatever in the crock pot. The whole reason I want a crock pot potato recipe is because I want them to cook in the crock pot. Duh!

One Sunday I put Sticky Chicken in the oven before church. I have a gas oven and we are gone about 5 hours on a Sunday, so anything I put in the oven has to be slow roasted. I wanted a side dish with it and had seen this recipe online. It turned out great with the few modifications I made.

I was just going to share the link to the recipe and my alterations but unfortunately I cannot find it. So I’ll share the recipe here for you to enjoy.

The first time I made this, I left the peelings on, since that is how the recipe directed but I don’t like peelings in my mashed potatoes, no matter how thin the skin. So, the next time I Size of potato chunks ~ LifeOfJoy.memade them I peeled the potatoes and I enjoyed them even more. Since I was going to be gone for 5 hours or so, I cut my potatoes into larger chunks than the original recipe called for. I cut them into approximately 1″-2″ chunks. (The smaller potatoes were cut into quarters and larger ones into about 6-8 pieces depending on the size of the potato.)

It’s really quite simple. Peel and cut five pounds of gold potatoes and put into crock pot. Add one cup of water and one cup of butter (2 sticks) cut into chunks. Add salt and pepper to taste or recipe called for 1 Tablespoon salt and 3/4 teaspoon pepper. Cover and cook. The recipe said to cook on high for 4 hours but I cooked mine on low (for the 5+ hours I was gone), in my six quart crock pot, to ensure they didn’t get overcooked or worse, burnt.

The recipe recommended heating 1 1/3 cups of milk so that as you add it to the cooked potatoes, which you do NOT drain, it doesn’t cool it off. Add the milk gradually, as needed, as you mash the potatoes either with a mixer or masher, until desired creaminess. I prefer to use evaporated canned milk instead of regular milk.Truly mashed potatoes ~

The recipe said that the mashed potatoes can be kept warm on low for a couple of hours without changing consistency, just keep the lid on the crock pot.

I hope you find this recipe helpful during this busy season.

Until next time, God bless,

Michele ºÜº