Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I ate out at a restaurant recently and had the most decadent and creamy mashed potatoes I ever had. I happened to have a connection to the owners and asked if they could find out what the recipe was. It turns out in true chef fashion, they don't have it written down. It is simply a combination of potatoes, butter, salt, garlic, and heavy cream all done to taste each day.
Back to the drawing board I went, but realized the list of ingredients is nearly identical to a great alfredo sauce for pasta with the addition of parmesan cheese. But that would make them taste even better. It then dawned on me. Why not buy or make a delicious alfredo sauce and add it to basic mashed potatoes? Well, it totally worked! These potatoes were so fast and simple to make, yet so creamy and delicious. I may just make them this way from now on, including for Thanksgiving dinner.
Ingredients (for 8-12 servings)
- 3 pounds of russet potatoes
- 2 cups of your favorite alfredo sauce
Directions
- Wash, peel, and dice the potatoes into one inch chunks.
- Add to a pot of cold water until the water comes up one inch above the potatoes.
- Bring to a boil and boil for 12 minutes or until the potato pieces slide off a fork when you stab them.
- Meanwhile, prepare or heat up your alfredo sauce in a separate sauce pan.
- Drain the potatoes and return to the large pot. Keep the heat on low so the excess moisture on the potatoes evaporates some.
- Turn off the heat and begin mashing using either a hand masher or an electric beater.
- Once the potatoes have a mashed consistency, add the alfredo sauce and incorporate until smooth and creamy.
- Enjoy! If your potatoes get cold before serving, I recommend reheating in the microwave or keeping warm in the oven. They have a tendency to burn quickly on the stove top.
Alfredo sauce inspiration
- https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/
- My adaptation: 1/2 cup butter, 1 cup heavy cream, 1 tbsp minced garlic, 1/2 tsp salt, 1/4 tsp pepper, 1 cup grated parmesan
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