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Ham and Cheese Mashed Potatoes


Ham and Cheese Mashed Potatoes



These are definitely a kid-focused comfort food. My kiddos love them and they are easy to make. Cheesy potatoey goodness.

3 lbs. red potatoes
1 stick butter
1 c. heavy cream, heated
1 tsp. black pepper
12 slices American cheese
8 oz. cooked ham, finely cubed
1 tsp. olive oil
½ medium yellow onion, minced



Cook your potatoes as you normally would to mash them. This time I used my grandmother’s method of just throwing them all into the water without prep and then peeling them while they are hot. You need tough hands, but the peels come off remarkably easily.

In a separate pan sauté the onion and the ham in the olive oil, over medium heat, until they have browned.



In a large bowl, with an electric hand mixer, mash the potatoes with the butter, cheese, and pepper. Gradually add in the hot cream. Fold in the ham and onion, and then salt the potatoes to taste. ENJOY!

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This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!