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KCL Friday Finds

Hey, guys! Welcome to KCL Friday Finds and happy first day of Fall!!🍁🍂 It is by far my favorite time of the year. We've been looking forward to Fall for several weeks now on these Friday posts, but today it is officially Autumn at last! Naturally, today's picks are all about Fall. Enjoy!



This first one is absolutely stunning! I've featured a few wreaths on the blog already, and continue to see new ones I want to show you guys. It's such an easy and festive way to update your home for the season.

This Preserved Moss and Bittersweet Vine Wreath by Queen Bee Wreath really caught my attention. Debbie sells the most beautifully preserved floral arrangements and wreaths. I love that they give the look of real florals but last a bit longer than fresh arrangements. The bittersweet vine (pictured above) that she uses in several of her designs creates such a unique look for Fall. Place your order by September 29th to receive 10% off any order over $50!



Another fall product I …

Garlic and Herb Olive Oil Mashed Potatoes


If my Italian ancestors could rise from the grave and improve on American mashed potatoes, I'm quite certain they'd come up with something like this. With lactose-intolerant munchkins, I can't drown my potatoes in butter and cream. I've tried over the years to substitute with lactose-free milk and garlic, though I've never had a ton of success. The potatoes always turn out good but never great, and I refuse to make some healthy pureed cauliflower version. This year I decided to use more herbs, more fresh garlic, and a ton of olive oil. It was so worth it. These herb and olive oil mashed potatoes earned a lifetime place at my holiday table!

INGREDIENTS
*serves for a holiday dinner - for a small family dinner, you could cut the recipe down
  • two 40oz bags of Honey Golden Potatoes
  • 1/4 cup or 6-8 cloves fresh garlic finely minced
  • fresh herbs 1-2 bunches approximately 1/2 cup (I used parsley and sage)
  • 1 cup lactose-free milk
  • 1/2 cup olive oil
  • salt to taste

Two important things: Use the golden potatoes! And if you don't have a ricer or mixer, slice them into very small pieces. I would suggest this either way. I find that using the golden ones and cooking them down slowly makes for a more thick and creamy result, which totally makes up for the lack of cream and butter.

Boil until fork tender then mash the potatoes, add the other ingredients and stir. Enjoy!:)



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http://www.krisztinawilliams.com/2014/02/a-quick-and-easy-all-purpose-dinner.html

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