September 20, 2015
Pierce the potatoes with a fork or knife. Bake for 45 to 50 minutes 45 Minutes , until soft. Let cool slightly.
When the potatoes are cool enough to handle, cut them in half and scoop the potato pulp into a bowl. Add the butter, sour cream, milk and maple syrup. Using a potato masher or sturdy whisk mash or beat the potatoes until smooth… man power, elbow grease at its best!
If you don’t want leftovers, divide recipe in half.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)