Garlic Mashed Potatoes

1 1/4 pounds Russet potatoes peeled — cut 1/2 inch pieces
1/4 cup milk
6 large cloves garlic — peeled and crushed
1/4 cup whipping cream
1/4 cup butter (1/2 stick) — room temperature

Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.

Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan.

Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.


2 Quart Nonstick Saucepan with Glass Lid

Creamy Mashed Potatoes

6 medium russet potatoes, washed, peeled and cut into 2-inch pieces
3 tablespoons stick margarine
1/2 cup low-fat (1%) buttermilk

In a large saucepan, simmer the potatoes in enough water to cover until tender, about 15 minutes. Drain well.

Add the margarine to the hot potatoes. When melted, 30-60 seconds, mash the potatoes with a potato masher or with an electric mixer until fluffy, 2-3 minutes. Pour the buttermilk on the potatoes and continue mashing until texture is smooth, 2 minutes.

Serve immediately.

Number of Servings: 6
Serving Size: 1 cup

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Exchanges Per Serving

1-1/2 Starch
1 Fat

Nutrition Information

Calories 157
Calories From Fat 54
Total Fat 6 g
Saturated Fat 1 g
Cholestrol 1 mg
Sodium 93 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 3 g


Simply Calphalon Nonstick 4-Quart Saucepan

The Perfect Baked Potato

8 large baking potatoes
Olive oil
Salt and pepper

Preheat oven to 350 degrees.

Wash baking potatoes thoroughly and prick eight to twelve times with a fork. Drizzle olive oil, salt, and pepper over the potatoes.

Bake the potatoes uncovered on a cookie sheet for one hour and fifteen minutes or until the skin feels crisp and the skin is soft.


Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Spanish Galician Potato Soup

1 pound large chorizo — or linguiça sausages, about 3 or 4
3 tablespoons olive oil
1 large onion — diced
3 large garlic clove — minced
2 teaspoons paprika
8 cups water — or stock
2 pounds Yukon Gold potatoes — about 5 large, unpeeled, cut in 1/2-inch dice
3 cups chopped broccoli rabe — (discard the toughest stems but most are quite edible), kale, or spinach, tightly packed
1 bay leaf
2 teaspoons salt — decrease if using salty stock
freshly ground black pepper — to taste

Prepare the sausages – grill or pan-render: To grill the sausages whole, cook them for about 10 minutes, turning once. When cooked through, cut them lengthwise, slice crosswise, and add to the soup at the end.

For even richer flavor: halve and slice the sausages and then render in the soup pot over medium heat. Then use the rendered fat to saute the onion and garlic in Step 2. Set the cooked sausages aside.

If using rendered fat, decrease the oil by 1 tablespoon and heat the oil/fat in a heavy 6-quart saucepan over medium heat. Add the onion and saute until it begins to brown. Add the garlic and paprika and cook briefly, just until the garlic begins to brown.

Add the water or stock, potatoes, broccoli rabe, and the bay leaf, and simmer, partly covered, for about 30 minutes, or until potatoes and greens are soft. If you’re using spinach, add it later in the simmer – wait until the potatoes are almost soft.

Remove the bay leaf, add salt and pepper, taste and adjust the seasonings as needed. Cool and run through the food processor or use an immersion blender right in the pot, before adding the sausage.

Add sausage and serve with fresh flatbreads. Traditional Galician breads often have lots of caraway and rye in them – think northern Europe, not the Spanish Mediterranean.

Serves 6 to 8


Cuisinart Chef’s Classic Stainless Stockpot with Cover, 6-Quart

Slow Cooker Mashed Potatoes

5 lbs red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 oz) container sour cream
1 (8 oz) pkg cream cheese, softened
1/2 cup butter
Salt and pepper to taste

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until the potatoes are tender but firm, about 15 minutes. Drain, reserving the water.

In a bowl, mash the potatoes with the sour cream and cream cheese, adding the reserved water as needed to attain desired consistency.

Transfer the potato mixture to a slow cooker, cover, and cook on low for 2 to 3 hours.

Just before serving, stir in the butter and season with the salt and pepper to taste.


Crock-Pot 7-Quart Oval Manual Slow Cooker, Stainless Steel

Ranch Potato Cubes

7 medium potatoes, cut into 1/2-inch cubes
1/4 cup butter, cubed
1 cup (8 ounces) Sour Cream
1 envelope ranch salad dressing mix
1 cup (4 ounces) shredded cheddar cheese (your choice…regular, medium, or sharp)

Place potatoes in a greased 11-in. x 7-in. baking dish; dot with butter. Cover and bake at 325° for 60-65 minutes or until tender.

Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted.

Yield: 8 servings.


Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

Bacon Cheese Fries

3 russet potatoes
5 cups vegetable oil, for frying
6 ounces thick cut applewood smoked bacon
3 tablespoons butter
2 tablespoons minced onion
2 teaspoons minced garlic
3 tablespoons all-purpose flour
1 tablespoon garlic chili sauce (recommended: Sriracha)
1 tablespoon Dijon mustard
3 cups heavy cream
1 cup Parmigiano-Reggiano
2 cups sharp white Cheddar
1/4 cup chopped chives, for garnish

Cut potatoes lengthwise in 1/4-inch squares. Soak cut potatoes in water for 1 hour to remove starch. Heat oil to 325 degrees F and blanch potatoes for 5 minutes until very soft but not brown. Remove from oil. Drain on paper towels.

In a medium saute pan over medium heat, cook bacon until just crisp, taking care not to overcook. Drain on paper towels.

In a 2 quart saucepan, melt butter over medium heat. Add onion and cook about 2 minutes. Add garlic and flour, whisk until smooth. Cook 2 minutes more. Add chili sauce and mustard, and slowly whisk in heavy cream. When mixture begins to simmer, add cheeses and remove from heat. Taste sauce for seasoning. If sauce is too thick, thin with more cream. If too thin, thicken with a little more cheese.

Increase oil temperature to 375 degrees F. Fry potatoes a second time until crisp and golden brown. Remove from oil and drain again, season with salt immediately.

On a large plate, arrange fries in the center, drizzle with sauce, top with crumbled bacon and chives. Serve immediately.

Yield: 4 appetizer servings


2 Quart Nonstick Saucepan with Glass Lid

Warm Potato-Tomato Salad

2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
2 cups diced tomato, skin on, including seeds and juice

Dijon Vinaigrette:
1/2 cup finely minced red onion
3 tablespoons Dijon mustard
3 tablespoons red wine vinegar, divided
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 teaspoon finely minced fresh tarragon leaves

For the vinaigrette: In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.

Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes.

Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.

Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

6 servings


Vista Premium Quality Plastic 10″ Serving Bowl – Set of 2

Bacon Potato Salad

4 cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
1-1/3 cups mayonnaise
3 tablespoons grated Parmesan cheese
3 tablespoons prepared ranch salad dressing
2 tablespoons prepared mustard
4 teaspoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

In a large bowl, combine the potatoes, onion, bacon and parsley.

In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat.

Refrigerate for 1 hour or until chilled.

Yield: 8 servings.


Stainless Steel Mixing Bowls by Finedine (Set of 6) ¾ – 1.5 – 3 – 4 – 5 – 8 Quart – Cooking Supplies

Warm Potato Salad

1/2 cup parsley, chopped
3/4 teaspoon salt
3 tablespoons red wine vinegar
2 large shallots, chopped
6 tablespoons olive oil
1/4 teaspoon pepper
2 tablespoons Dijon mustard
2 cloves garlic, chopped
2 large leeks, dark green parts removed, sliced
3 pounds potatoes, cut into 1″ pieces

Place potatoes in a saucepan, cover with water. Lightly salt, bring to a boil. Reduce heat, cook until tender. Drain, place in a bowl.

Heat 2 tablespoons oil in a skillet.

Add leeks, shallots and garlic, cook until leeks are tender. Toss potatoes with leek mixture. Whisk together remaining oil, vinegar, mustard, salt and pepper. Fold into potatoes, stir in parsley.

Serve warm or at room temperature.

Makes 8 servings.


Bellemain Micro-perforated Stainless Steel 5-quart Colander