Introducing Granny Franers Old Fashion Noodle & Soup Mix. Make Them At Home!
Granny Franer insisted on Idaho or Russet Potatoes for mashing. She thought the starch content and structure made them perfect. Size was also pretty consistent.
She also made her own Mascarpone. (Cream Cheese). We had dairy cows, so pure, raw unpasteurized cream was always available. We encourage you to try to find raw cream, a local dairy will have it, you can also use Whipping Cream, to make your own Mascarpone.(ULTRA PASTUEURIZED Whipping Cream IS NOT RECOMMENDED)
Potato peeler or paring knife
6-8 qt pan with lid
Potato masher or electric mixer
4- medium size idaho Potatoes (90) count. Peeled & cut into quarters
2 -tblsp Mascarpone (Recipe Below) or Cream Cheese
1-tsp Granny Franers Potato Spice Blend or Salt and Pepper to taste.
4 tblsp 36 % Whipping Cream (not ultra pasteurized)
1/4 cup Half n Half
Granny Franer Plain Ghee or Unsalted Butter. ( No Margarine)
Directions: GF TIP: An inch is approximately length of first digit on the index finger.
Place the potatoes in a 6 to 8 qt sauce pan. Cover with COLD water until there is an inch of water above the potatoes. Cover with lid. Turn on high and bring to boil. Turn down heat to medium. Set timer. Cook for 18-20 minutes. Check with fork to see if potatoes are cooked through. it should slide easily into the potatoes.
Remove from heat. Pour into strainer. Immediately place strained Potatoes back into hot pan & leave uncovered. Let them steam for two minutes. This allows the moisture that is left to evaporate and make the potatoes fluffier.
Take your mixer or masher and mash for about 10 seconds.
They should be chunky, add 3 Tablespoons of Mascarpone, 2 tablespoons of Ghee and mix until Ghee is incorporated throughout.
Slowly add spice blend and half n half. It should start to become thicker, now, finish with the cream about 10 seconds!
Make Your Own Mascarpone
Granny Franer loved Mascarpone on bagels, pretzels and icing on carrot cake or sweetened strawberries, tiramisu or with honey. Trust me this is totally worth the effort.
What You Need:
2 qt sauce pan, Candy or a Quick Read Thermometer.
Cheesecloth, Glass Bowl.
2 c Raw Cream or 40% Whipping Cream
2 tbsp Fresh Squeezed Lemon Juice or 1/4 Teaspoon Cream of Tartar
Pinch of Salt
Pour Cream in sauce pan and attach the thermometer to inside. Cook over low heat stirring slowly until it reaches 180 f /85C. Stir in lemon juice or cream of tartar. Continue stirring until it thickens, it should coat the back of a spoon, about 6-8 minutes. Add salt. Stir and remove from heat. Allow to cool. About an hour.
Line a mesh strainer with about 3-4 layers of cheesecloth. Place in a large bowl and pour the mixture in. Refrigerate for 5 hours. The cheese cloth contains the Mascarpone. Pick up the cheese cloth. Turn it over in a glass or ceramic bowl. Remove Cheese cloth. It is good for about 7 days. Enjoy.