BIZZY BAKES

One never needs an excuse to make mashed potatoes, the ultimate comfort food, in my opinion.  Adding spinach just makes it even more tempting.  Mashed potatoes goes with anything. I remember as a child, when I didn't feel well, my mother made mashed potatoes and carrots.  For years, I say that I should make it and I don't.  I think, although I loved it, it brings back memories of being under the weather. Mashed Potatoes and Spinach Ingredients: 4 potatoes, peeled 1⁄2 cup sour cream 3 tablespoons  butter 1/2 teaspoon salt 1⁄2 teaspoon black pepper 3 cups Baby Spinach  Method: Cut potatoes into quarters. Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 - 20 minutes. In a small saucepan place sour cream, butter and pepper and bring to a simmer. Drain potatoes. Mash potatoes. Stir spinach into warm cream sauce, Mash potatoe...

When, I was planning meals for the Jewish holidays, I knew I wanted stuffed peppers.  When, I looked at my list of main dishes, I could not fit in a meat filled pepper so I went for a vegetarian pepper.  I thought of filling it with couscous, quinoa, rice, even kasha but in the end, mashed potatoes appealed to me, the most.   This is a nice change for a stuffed pepper, especially with our cutting back on meat. Mashed Potato-Stuffed Bell Peppers   adapted from Food.com Ingredients: 4 large bell peppers 1/2 cup red onions, finely chopped 1/2 cup red peppers, finely chopped 2 tablespoons olive oil salt & freshly ground black pepper 1/4 cup fresh chives, chopped finely 2 cups mashed potatoes 1 cup mushroom soup Method: Pre-heat oven to 350 degrees. Split bell peppers in half. Seed them,& remove the spines. Gently parboil peppers for about 5 minutes, remove& drain upside down. Saute onion& red pepper in oil until onions ...