Potato-Cheese Pie

My family loves mashed potatoes, but because I don’t like cooking (or eating) the same thing over and over, I try to vary the flavors or presentation while still offering my family the comfort food they love.

These dressed-up mashed potatoes are perfect as a side dish for company or as a meal on their own on meatless nights.

My husband had thirds.

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Potato-Cheese Pie

  • 5-6 large Yukon Gold potatoes, peeled, washed, and quartered
  • ⅓ cup milk
  • 1/3 cup butter + 1 Tbsp butter
  • 1 tsp sea salt
  • 1/4 cup grated Parmesan cheese + 1 Tbsp Parmesan cheese
  • 1 cup grated cheddar cheese
  • 1 Tbsp chopped parsley

Boil potatoes and drain. Transfer to large bowl. Preheat oven to 350°; grease large glass pie pan (do not use a metal one).

Add milk, 1/3 cup butter, salt, and 1/3 cup Parmesan cheese to hot potatoes. Mash until smooth. Transfer half the mashed potatoes to the prepared pie pan; place cheddar cheese on top of potatoes, and then cover with remaining mashed potatoes.

Divide 1 Tbsp butter into small pieces and place atop mashed potatoes; sprinkle with remaining Parmesan cheese and parsley.

Bake uncovered for 30 minutes or until lightly browned. Serve hot.

 

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Roasted Tricolored Potatoes with Garlic & Herbs

My husband bought a 5-pound bag of tricolored potatoes with hopes that I would roast them as a complement to a steak dinner tonight.

Not only are they beautiful, but these potatoes taste great too. The key to a crunchy outside and tender inside is to parboil them before baking.

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Roasted Tricolored Potatoes with Garlic & Herbs

  • 5 pounds of tricolored potatoes
  • 1/4 cup extra-virgin olive oil
  • 1 tsp Italian herbs
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • freshly ground black pepper

Wash potatoes and place in pot of boiling water; boil for about 5 to 7 minutes. Drain.

Meanwhile, combine oil, herbs, garlic, salt, and pepper in a large boil; stir to blend. Cut potatoes in half, and add them to the oil mixture. Stir, coating well.

Heat oven to 375°. Place potatoes, cut side down, in 9×13 pan. Cover with any remaining oil mixture. Bake for 20-25 minutes. Serve hot.

 

Homemade Oven Fries

McDonald’s has it right: There’s no better accompaniment to hamburgers than French fries. But if you’re trying to avoid fried foods like we are, you have to say no to all that grease.

Here’s a compromise: Oven-fried French fries. They’re just as tasty but a bit healthier too.

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Homemade Oven Fries

  • 6 russet potatoes, washed and cut lengthwise into 8ths
  • 1/4 cup high-quality extra virgin olive oil
  • ½ tsp taco seasoning
  • 1/2 tsp seasoned salt
  • dash of cayenne pepper

Combine oil and seasonings in a large mixing bowl. Add in potatoes and mix well, ensuring seasoning gets on all sides of the potatoes.

Preheat oven to 400°. Line a baking sheet with aluminum foil and lightly spray with Pam. Transfer potatoes individually to baking sheet, trying to get potatoes to “stand up” on the wider, unpeeled side. Pour any remaining marinade over potatoes.

Place potatoes in oven and cook for 30 minutes or until potatoes are lightly browned and tender. Serve hot.

 

Wicked Good Mashed Potatoes

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Of the thousands of dishes I’ve prepared, this one is my most requested. It’s my go-to for potluck dinners, team meals, and any large gathering – and folks always ask for the recipe.

These mashed potatoes are addictive. I hardly ever have leftovers.

They’re rich and creamy – with a little kick from roasted Hatch chilies. Wicked good.


Wicked Good Mashed Potatoes

For the potatoes:

  • 1 10-pound bag Yukon Gold potatoes, peeled, rinsed, and quartered
  • 3 cloves of garlic
  • 1 8-oz package cream cheese, softened
  • 3/4 c. sour cream
  • 6 Tbsp butter
  • 2-3 roasted Hatch chilies, peeled and minced
  • 1 tsp sea salt

For the topping:

  • 2 Tbsp butter
  • 1 c. bread crumbs

For the potatoes:

Place quartered potatoes and garlic cloves in large saucepan or Dutch oven; cover with cold water and bring to a boil. Reduce heat and simmer until tender. Drain. Return to pot or large mixing bowl.

Add the cream cheese, sour cream, butter, chilies, and salt to the potatoes and garlic. Mash until mixed thoroughly. Adjust salt, if necessary. Place mashed potatoes in greased 13×9 pan.

Preheat oven to 350F.

For the topping:

Melt butter in a small skillet. Add breadcrumbs and sauté until well blended. Place breadcrumbs atop mashed potatoes.

Bake uncovered for 40-45 minutes. Serve hot.

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