Mashed Potatoes

Mashed potatoes are a tricky dish. When they are good they are the best thing ever, when they are bad, it is really a downer, as you are yearning for what they could be.

My recipe is heavy on fat. This is not something you can eat every day…But, it is the fat that really adds the smooth texture that we all love.

Last word, don’t be shy with the salt and pepper. The potatoes really need a lot of salt.

Ingredients:
2 lbs red potatoes
1 cup heavy whipping cream
1 stick of butter (1/2 cup)
salt and pepper to taste

Yields 6-8 servings

Directions:
1.  Cut the potatoes into eighths. Place in a large pot and cover with water. Bring potatoes to a boil and then reduce to a strong simmer. Cook until potatoes can be crushed with a fork, about 20 minutes. Do not overcook.
 

2. Add softened butter, salt and pepper to the pot and mash well.
 

3. Add cream a little at a time and continue to mash. Continue adding cream until potatoes start to “glisten”. This is the saturation point. Be careful not to add to much or you will have potato soup. The exact amount will vary by the type of potatoes used.

4. Keep on burner on low and stir frequently to avoid scorching until ready to serve.

Roasted Brussels Sprouts

 

Ingredients:
12 large Brussels sprouts trimmed and cut in half lengthwise
6 quartered fingerling or baby potatoes (optional)
1 leek or medium onion sliced thin
4 cloves of sliced garlic
4 slices of bacon cut into 1/4 inch strips
2 tbsp olive oil
salt and pepper to taste

Directions:

1. Cut veggies and slice bacon

2. Combine all ingredients in a 9×12 oven safe dish (I line with foil to ease cleaning).

3. Roast in a 450F degree oven for 45 minutes.

4. Remove from oven and serve.

Fried Potato Wedges

Often simpler is better. We had these simple potatoes last night with the Pork Filets and Leaky Kale. The potatoes really made the meal.

Ingredients

2 medium potatoes

2 tbsp olive oil

Serves 2

Directions

1. Cut potatoes into wedges

 

2. Heat oil in small iron skillet over med-high heat until barely smoking

3. Add potatoes to skillet

4. Turn every 5-10 minutes until golden brown and fork tender, about 30 minutes. Serve immediately.

 

 

Potato Salad

This recipe is based on my father’s. He makes the best potato salad I’d ever had. The trick here is bacon and eating it warm.

Ingredients
2 lbs baby red potatoes
1 red onion thinly sliced
1 cup diced celery
1 cup diced carrots
1 tbsp celery seed
3 slices bacon cut into 1/4 inch strips
1/2 cup mayonaisse
2 tbsp yellow mustard
salt to taste
pepper to taste
cayenne pepper to taste

Directions
Cut potatoes into 1/8ths. Add to a large pot over cold water. Bring to a boil and cook until potatoes are fork tender. Drain and cool.

 

Cook bacon over med heat for about 5 minutes stirring frequently.

 

Add vegetables and cook for about 6 minutes stirring frequently. For added texture reserve some of the vegetables.

 

Add any reserved vegetables and celery seed and cook for 1 minute.

 

Fold together all ingredients in a large bowl.

 

Eat immediately or refrigerate to let flavors meld for a few hours. I prefer to eat while still warm (thanks for the hint Dad).