I don’t even know where to start with these?? As I’m just finishing up my “to-Cook Book”, there’s no way I can add FIFTY new Panini Recipes & FIFTY new Mashed Potato Recipes. But they all look so good!
I’ve re-discovered the Food Network as a resource for new recipes. Oh how I’ve missed you, Giada & Alton. One thing I love about the Food Network’s website is they do these super overwhelming lists where they start with one topic: Paninis in one today and Mashed Potatoes in the other. They will give you a basic recipe for that item, and then a plethora of options to make that one simple food more exciting. These ideas are never too complicated and so many of them have me wondering, “why didn’t I think of that?!”.
Instead of writing up an entire recipe in my book for these and taking up even more space, I’m saving them here. I promise you and myself I will try one… or two… or all? Check it out!
In a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.
On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.