Loaded Mashed Potatoes

I found the recipe for these potatoes in the most recent copy of Taste of Home that I recieved. When hubs saw it, he said that I could NEVER make my version look as good as the picture in the magazine, and that he didn't even think he'd like them anyways. Well. Jokes on him, because his mom has been making a recipe very similar to this for a long time now, and he has always really enjoyed it! So, I took it upon myself to make these potatoes for company over the weekend, and he, of course, loved them. I may or may not have made him beg for my forgiveness over his comments about the recipe ;)

No photo available, sorry!

Ingredients

- 9 medium potatoes, peeled and cubed

- 1 (8 oz) pkg. cream cheese, softened

- 1/2 c. sour cream

- 1/2 c. butter, cubed

- 1/4 c. milk

- 1 1/2 t. onion powder

- 1 t. salt

- 1 t. garlic powder

- 1/2 t. pepper

- 6 slices of bacon, chopped

- 1 c. shredded cheddar cheese

Directions

Twice Baked Mashed Potatoes

I originally saw a recipe very similar to this on one of Rachel Ray's 30 Minute Meals show, and I just wanted it sooo badly! I couldn't stop thinking about those "smashed" potatoes, as she called them, and searched the Food Network Website high and low for that recipe. Alas, since it was a rerun that I had spotted that great recipe on, the recipe was nowhere to be found on Food Networks website.

In comes Allrecipes to my rescue. I spotted this recipe in my recipe box (apparently I had saved it a year or so ago) and squealed with delight when I realized how close it was to Rach's potatoes! These potatoes are sooooo good! They are every bit as good as what I was imagining in my head! The bacon flavor distributes itself throughout the potatoes, the green peppers and onions add that extra little bit of "bam!" and the cheese...ohhh that ooey gooey cheese that has melted itself throughout the potatoes! That just made this side dish!

Ingredients...

...1/2 c. onion, chopped

...1/2 c. green pepper, chopped

...1 T. vegetable oil

...4 c. mashed potatoes

...1 c. shredded cheese, divided

...1/4 c. bacon, cooked and crumbled

...1 tsp. salt

...1/2 tsp. ground black pepper

 

Directions...

 

Saute onion and green pepper in vegetable oil. In a large bowl, combine the mashed potatoes, 1/2 c. shredded cheese, bacon, salt, pepper and sauteed onions/green peppers. Stir until everything is well combined and evenly distributed. Place mixture into a greased 2 qt. oven safe casserole dish and top with remaining shredded cheese. Bake at 350 for 20-25 minutes, until cheese is melted.

Skinny Scalloped Potatoes

If you are looking for a great tasting potato recipe to share at your family Easter dinner this weekend then here's your recipe. I'll warn you now though, this recipe is for a "reduced fat" type scalloped potato so it isn't the creamy, ooey, gooey, decadent scalloped potato dish that you are probably used to. It's nice to have a lighter potato recipe, it kind of helps to ring in spring by not eating such heavy, comfort food that we are so used to in the winter.

This dish has really great flavor! The spices are right on and the amount of cheese that is in here is just perfect! I urge you to try this for your Easter dinner this weekend, they won't disappoint!

Ingredients...

...1 chicken boullion cube

...1 1/2 c. water

...1 c. milk

...2 1/2 T. flour

...1/2 tsp. ground bay leaf (if you don't have this basil makes a nice substitution!)

...6 potatoes, peeled

...1/2 c. shredded cheese

Directions...

In a medium saucepan, stir together boullion cube, water, milk and flour over medium heat until thickened (about 5 minutes). Set aside. Slice potatoes into 1/8 inch thick slices and layer half of them onto the bottom of a greased casserole dish. Pour 1/2 of the thickened milk mixture over the potatoes and then layer the remaining potatoes. Pour the rest of the thickened milk mixture over the potatoes. Sprinkle cheese over dish and cover with aluminum foil. Bake at 350 for 30 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let cool for 15 minutes, allowing the sauce to thicken.

Patio Potato Salad

I'm a true lover of potato salad. I don't know why I don't make it more often. Maybe because I'm so very used to my Grandma's recipe, which was never written down and was one of those recipes that she just tossed and tasted until it was right. I have yet to get it right. But I'm still pressing on.

I found this particular recipe from Taste of Home. I figure that considering my Grandma owned every issue ever printed of that magazine, it's my best bet for finding something close to her potato salad recipe. I came close with this recipe last summer, but it just wasn't it. Neither was this one. This one was super good though, and if I ever decide to give up on the quest to recreate Grandma's Potato Salad, this will be the one that I stick with (as of right now).

This recipe also marked a first in cooking for me, as I have never made a potato salad that required the "sauce" to be cooked prior to mixing. As far as I knew, all potato salads required just tossing and mixing of ingredients. So it was interesting to try things this way, and I was very pleased with the results!

Ingredients...

You're gonna laugh at this. Really, you will. I had all of the ingredients for this salad staged and ready to photograph...and then halfway through the cooking process I realized that I never actually took the picture. I just staged it. So....my intentions were good but there is no ingredients photo. Sorry!

...1/3 c. Sugar

...1 T. cornstarch

...1 to 1 1/2 tsp. ground mustard

...1/2 tsp. celery salt

...1 tsp. salt

...1/2 c. milk

...1/4 c. vinegar

...1 egg, beaten

...1/3 c. butter

...1/4 c. onion, chopped

...1/4 c. mayonnaise

...7 medium potatoes, peeled and cubed
...3 hard cooked eggs, chopped

Directions...

In a saucepan combine the sugar, cornstarch, ground mustard, salt, celery salt, butter, egg, vinegar and milk. Bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Cool. Stir in onion and mayonnaise. In a large bowl, combine the potatoes and hard cooked eggs. Add dressing and toss gently to evenly coat everything. Refrigerate, covered, for at least one hour prior to serving.

To see more great recipes, be sure to check out Tuesday's at the Table over at All the Small Stuff, Tempt My Tummy Tuesday over at Blessed with Grace and Tasty Tuesday over at Balancing Beauty and Bedlam!

No Fuss Potato Soup

I feel like I make potato soup all the time. This is like, what, the third recipe I've shared for potato soup now?!? What can I say, I love the stuff! When I was growing up, we rarely had homemade soup. The only soup I knew came from a can...sad, I know. I remember when I reached junior high age, my mom graduated me from canned chicken noodle or tomato soup to canned potato soup...I was obsessed! I loved the stuff! I always felt so "grown up" eating potato soup while my younger sisters munched on chicken noodle. Yep, I was kind of a loser like that ;)

So that explains my obsession with making potato soup. And I guess that explains why when I found (another) new recipe for it in my trusty Taste of Home Slow Cooker Favorites cookbook, I just had to give it a try! I think this *might* be my favorite version yet!

Ingredients...

...6 c. cubed, peeled potatoes
...5 c. water
...2 c. chopped onion
...1/2 c. chopped celery
...1/2 c. sliced carrots
...1/4 c. butter
...2-3 chicken boullion cubes
...2 tsp. salt
...1/4 tsp. pepper
...1 can evaporated milk

Directions...

In a large slow cooker, combine all the ingredients except for the evaporated milk. Cook on high for 8 hours. Add milk, stirring well. Cook an additional 30-60 minutes, until heated through.

To see more great recipes, be sure to check out Tempt my Tummy Tuesday over at Blessed with Grace, Tuesday's at the Table over at All the Small Stuff, Tasty Tuesday over at Beauty and Bedlam and Crockpot Wednesday over at Dining with Debbie!

Easy Roasted Potatoes

I know I've made roasted potatoes before, but here's another recipe. I also mentioned in my first roasted potato post that I sometimes get frustrated with baking them, since they are so delicate...too long and they're crispy black...not long enough and they're raw, cold and crunchy. When I made these, I perfected how to cook them so they are fantastically soft and not a bit burnt! The answer is a glass baking dish (I used a 9x13 pan) and lowering the oven temperature while lengthening the baking time just a smidge. I was so happy with how soft these potatoes came out!

Ingredients...

...4 potatoes, peeled and diced
...1 T. garlic and herb seasoning (or just toss some garlic and other spices together if you don't have this blend)
...1/8 c. olive oil

Directions...

In a 9x13 glass dish toss potatoes with olive oil. Cover with seasoning(s) and toss again making sure to evenly coat all potato pieces. Bake at 350 for 25-30 minutes.

Golden Potato Rounds

Do you love curly fries from a resturant? There is just something about them that I just can't pass up, they're sooo delicious! I found a recipe that is seriously JUST AS GOOD! Seriously! Plus, they're much healthier since they're baked and not fried. Next time I have a craving I am just going to whip up a batch of these instead of running out for a take out batch! Mmmmmm....I'm salivating just looking at the picture!

Ingredients...

...4 large potaotes washed and peeled

...3 T. butter, melted

...1 1/2 tsp. seasoned salt

...1 cup Rice Krispies cereal, crushed

Directions...

Slice potatoes into 1/4 inch thick rounds. In a medium bowl combine crushed Rice Krispies and seasoned salt. Dredge potato rounds through melted butter and then cover completely in Rice Krispie mixture. Place potatoes in a greased glass baking dish and bake at 350 for 45-55 minutes.

Mashed Potatoes from Scratch

This is another one of those recipes that probably doesn't need shared. But I'm choosing to do so for two reasons.

1. Up until about two years ago, I had no clue how to make mashed potatoes from scratch. One of my good friends had to teach me.

2. Because what would be a Thanksgiving dinner without mashed potatoes?

3. Because homemade from scratch mashed potatoes beat the pants off of boxed potatoes.

okay. okay. so that's three. don't send me hate mail since I can't count...

Seriously though. Homemade (from scratch!) mashed potatoes are divine. By far better than the boxed stuff. Plus, you can control what goes in them. No harsh preservatives here!!

So if you are in charge of the potatoes for this years Thanksgiving (or any holiday meal for that matter), here's a tutorial on doing it the "old fashioned way"...

First, you must wash and peel your potatoes. The amount you need depends on their size. I just peel and place in the pot until the potatoes cover the bottom of the pot.

Then cover the potatoes with water, adding enough water to have a few inches of standing water above the potatoes. Turn your burner on high heat and let potatoes boil until they are softened. Once things get rolling and really boiling, you will most likely have to turn the heat down a notch or two so you don't have a boiled over mess.

I can't give you an accurate time to how long this process will take. It depends on how big your potatoes are. I used a mix of small and big potatoes and it took about a half hour of boiling once things got going. I test the potatoes for doneness with a fork. When the potatoes are soft and the fork can go through with no problem, the potatoes are done and need removed from the heat.

Place the potatoes in a large bowl and add milk. The amount of milk depends on how smooth you like your potatoes. Start small and keep adding until you are content with the consistency. At this point, you can also add butter and salt. I personally do not add these to the whole batch, I only add milk. I let my guests add the butter and salt if they wish. With so many different diet restrictions these days due to cholesterol, etc. it's just much easier that way. Plus, I eat these for a snack often, and prefer them to be a bit healthier, so I don't like to have butter and salt in mine.

Serve! There are so many different options for this! Add some Thanksgiving gravy, or some butter/salt/sour cream, or some ranch dressing (mmmm! my favorite!). The possibilities are endless!

To see other great Thanksgiving ideas and recipes check out the Thanksgiving on a Budget linky roundup over at Money Saving Mom!

Crockpot Creamy Potato Soup

It's a common known fact that with pregnancy comes cravings. And my cravings have been all things potatoes. Mashed potatoes, potato salad...mmmmmm!!! So I decided to brave a potato soup in the crockpot. I've made it before, you can find that attempt here. And while it was good then, it was watery. And appeared to have "grease" pockets floating around. I prefer my potato soup to be more creamy.

And this recipe is just the ticket! YUUUMMMM!!!

Ingredients...

...1 lb. potatoes
...1/4 of a medium onion, chopped
...3 T. cream cheeese, cubed
...1 can (14 oz.) chicken broth
...1/4 c. milk
...1 tsp. parsley
...1/8 tsp. white pepper

Directions...

Throw all ingredients in crockpot and cook on low for 6-8 hours (or high for 3-4). Give a good stir to the soup before serving to completely combine the ingredients, which may appear resistent to combining until you stir. Once you stir it gets creamy and delicious! You may also want to add in salt and pepper to suit your tastes when you are serving this. It needed something, so I added a little of each and that TOTALLY completed this soup! Enjoy!

Garlic-y Roasted Potatoes

I like to make my own potato something to go with our meals rather than purchasing bagged french fries from the grocery store. I've tried many recipes, sometimes getting frustrated because they don't turn out right and sometimes rejoicing in how tasty the recipe comes out. I really enjoy making roasted potoates. I have only really made them a time or two before, this is my first "real" roasted potato recipe. Don't judge. The only thing that I always worry about when making potato something's in the oven is how the potatoes cook. Slice them too thin and you'll have burnt potatoes. Slice them too thick and you'll be eating potatoes that are crunchy and cold in the middle. But, this recipe came out perfect! The potatoes were cooked perfectly through, the spices were right on and they went great with my burgers that I made that same night for supper.

Ingredients...

...4 large potatoes (not peeled. ignore the peeled potato. it was a blonde moment on my part.) washed.
...2 T. olive oil
...1 tsp. salt
...1/2 tsp. pepper
...1/2 tsp. garlic powder

Directions...

Cut potatoes into 1 inch chunks. Toss in a large bowl with remaining ingredients until potato chunks are evenly coated in oil and seasonings. Place on a baking sheet in a single layer and bake at 450 for 20 minutes.

Tator Tot Casserole

Hubs decided at our most recent Aldi trip that he wanted tator tots in the worst way. So I gave in and got some for him (not that they cost all that much there anyways...). Well, I soon decided that tator tot casserole was my true hearts desire, so I used hubs' tator tots to make casserole. And by the way, he is still bugging me to replace that bag so he has tator tots to eat! Anyways, it was delicious! Just as delicious as I was hoping!

Ingredients...

...1 bag tator tots
...1 lb. ground meat
...1 can carrots
...1 can green beans
...1 can cream of mushroom soup
...1 can cream of chicken soup
...3 T. minced onion

Directions...

Brown ground beef with onion. In a large bowl, stir together carrots, green beans, mushroom soup, chicken soup and browned meat. Spread into a well greased 9x13 pan. Top with tator tots. Bake at 350 for 1 1/2 hours .

To see more delicious recipes, check out Ultimate Recipe Swap over at Life as Mom!

The Easiest Shepherd's Pie You'll Ever Make!

This is the easiest Shepherd's Pie you will ever make! It's simple, but still delicious! This is my "It's been a crazy day, I'm exhausted and don't want to cook!" standby! I do have a little more complex Shepherd's Pie recipe, but this is the one I most often make as it is easy, great for crazy days and still delicious!

Ingredients...

...Mashed Potatoes (I make my own. You can use instant if you wish)
...1 can cream of mushroom soup
...1/2 lb. hamburger
...Veggies (you can use fresh. I use frozen ones that I get for free with coupon!)

Directions...

Brown meat and combine with vegetables and cream of mushroom soup. Spread in an oven safe dish. Top with mashed potatoes and bake at 350 for 30 minutes.

The Verdict...

I was so beat when I got home from work last night, and the last thing that I wanted to do was make some elaborate supper. So I whipped up this shepherd's pie in a matter of seconds and went about my business. I served this with fresh fruit and hubs really enjoyed it. This is actually one of his favorite meals, and when he saw what I was making he gave me a huge hug and kiss and said "I really love you!"

Apparently shepherd's pie is the way to this man's heart....

To see some more really great recipes, check out Tasty Tuesday over at Balancing Beauty and Bedlam!

Hassleback Potatoes

Hubs and I have been grilling alot lately...between the heat (which apparently has been on vacation the past few weeks. I'm content with that!) and the great marked down meats I've been getting lately, it just makes sense! We like to have potatoes when we grill...but I'm getting sick of foil wrapped potatoes and onions...fast! I decided to give this a shot and was happy with the result!

Ingredients...

...1 potato per person (skins left on. more nutrients.)
...1 tbsp. butter per potato
...Italian Seasoning
...Garlic Powder

Directions...

Place a potato between the handles of two wooden spoons. With a serrated knife, make cuts in the potato (the short way) that are 1/8" - 1/4" inch wide, not going all the way down through the potato (this is why the wooden spoon handles are here, to keep the depth of the cuts from going through and to keep them even). Repeat with each potato. Melt butter and pour 1 tbsp. worth over each potato. Sprinkle on garlic powder and italian seasoning. Bake in a shallow baking dish in the oven at 425* for 35-45 minutes.

My Thoughts...

This had a really great presentation to it, with the slices and the way that the skins turned golden it was almost an elegant looking dish! It had a great roasted taste to it and each slice easily pulled off making a fun finger food to go with our grilled steaks. The only thing I would make sure to do differently is to make sure the butter and spices get in between each slice...my flavorings all stayed up top, which gave the outside of the potato great flavor but left the inside pretty plain. This was fabulous, and I will for certain be making this again and again to go with our grilled (and non grilled) main dishes!

Cheesy Chicken and Potato Casserole

I like easy casseroles. They make life a little easier. This one is great. It's economical (because I know we all have some Betty Crocker potatoes in the stockpile, and some cheap cheese in the freezer...) and tasty (but not so great for the waistline.

Ingredients....

...1 box scalloped potatoes
...4 potatoes, thinly sliced
...shredded cheese
...2 chicken breasts (cut into chunks or shredded)
...3 tsp. vegetable oil
...1 can cream of chicken soup (not pictured)
...1 can mushrooms (not pictured)

Directions...

Before slicing potatoes, cook slighty in microwave to ensure done-ness in the oven (this is crucial. if you don't slightly bake the potatoes beforehand, then you will have crunchy, undone potatoes in your casserole). In a medium pan over medium-high heat, brown chicken until it is white all through. Prepare scalloped potatoes as directed on box. Stir in sliced potatoes, chicken, cream of chicken soup and mushrooms. Bake at 350* for 15 minutes. Add cheese to top of casserole and return to oven for 10-15 minutes.

My Thoughts...

This was just how I like it, ooey, gooey and cheesy. YUM! This is probably not the best for the waistline, but sometimes those recipes are just too darn tasty to pass up! I love any recipe mainly featuring the potato as they're so economical to purchase, and I love the ooey and gooy-ness of cheese added to any dish! This was great!

Potato Salad

My grandma made the best potato salad. EVER. The only problem? She didn't write the recipe down...it was more of a toss and taste recipe. And I have been on the hunt for a recipe similar ever since she passed. I think I finally have it about mastered. At least mastered enough to share it with all of you, because I really think this is a great base recipe. I also chose to share it this week because since hubs is gone on his motorcycle trip, I have more time to experiment in the kitchen :)

The Ingredients...

...5 Potatoes, boiled until tender but still firm
...3 Eggs, hardboiled
...1 cup chopped celery
...1/2 onion, chopped
...1/2 cup sweet pickle relish
...1/4 teaspoon garlic salt
...1/4 teaspoon celery salt
...1 tablespoon prepared mustard
...1/2 cup mayonnaise

Directions...

Cube potatoes and eggs. Place in bowl and add remaining ingredients. Stir until well combined. Refrigerate several hours before serving to chill and allow ingredients to marinate in each other and thicken.

**As a side note, you may want to play with the amount of mayonnaise. I felt that 1/2 cup was almost not enough. After standing in the refrigerator and thickening, it wasn't as creamy as I prefer potato salad to be. So the amount of mayo added is really up to you**

My Thoughts...

I love potato salad. And I thought that this was really close to being perfect. As mentioned above, I didn't think that there was quite enough mayo...and next time may try it with 3/4 cup instead of 1/2 cup. I also may try it sans onion next time as I'm pretty sure my grandma didn't add any in hers, since none of the grandkids like onion. Otherwise, this was delicious and I really can't wait to try it again and get it perfected!

To see more delicious recipes, check out Works For Me Wednesday, Recipe Edition! over at We are THAT Family!

Crockpot Potato Soup

I love my crockpot. I love soup. I love soup in my crockpot. Actually, I love everything in my crockpot...mostly for the ease of preparation and the smell that floats through my house. Last weekend I decided to make some potato soup, so here ya go!

The Ingredients...

...6 Slices Bacon, cut up
...1/2 C. chopped onion
...1/2 C. chopped carrot
...1 can chicken broth (or 2 cups if you don't have canned)
...2 C. milk
...4 C. cubed potatoes (it took me about 6 medium potatoes)
...1/8 t. cayenne pepper (aka red pepper)
...1/2 cup shredded cheddar cheese (I just threw in a few small handfuls)

Directions...

Place all ingredients in crockpot and stir together. Cook on low for 8 hours or high for 4 hours.

My Thoughts...

This was good. Hubs suggested that I add some chopped green onion to the mix for added flavor. I think I will try this next time. Anyways, while this was good, it wasn't great. I think I'm going to try and find a different recipe next time. Hubs' favorite potato soup recipe is baked potato soup...so I think I will try that next time.