Baking Banquet: Potatoes

Thursday, October 11, 2012

BAKED & LOADED MASHED POTATOES

Adapted from:http://www.sippitysup.com/mashed-potatoes-bacon-cheddar

Ingredients:

3 potatoes less than 5 pounds russet potatoes

3 red potatoes

10 - 12 slices bacon

4-8 oz cream cheese

½ cup butter, melted

1 Tablespoon sour cream

¼ cup chives, minced

2 ½ cups cheddar cheese, grated (or a combination of cheddar and Monterey Jack)

2 - 4 teaspoons kosher salt

½ teaspoon pepper

Paprika

Directions:

Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
Meanwhile Cook Bacon (I use the microwave)

Mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; Sprinkle with paprika. garnish with remaining bacon. Serve immediately.

Ingredients

Potatoes Cut and Ready to Boil

Boiled and Ready to Mash

Cheese added

Ready to Bake

Just Out of the Oven

Ready to Serve

Saturday, September 15, 2012

SMASHED POTATOES

Based on a recipe from the Pioneer Woman’s blog. http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Ingredients:

5 red potatoes (or Yukon Gold)

3 tablespoons garlic olive oil (or olive oil)

Sea salt (to taste)

Black pepper (to taste)

Garlic Herb Mrs. Dash seasoning (to taste)

Parsley (to taste), Chives (to taste) (fresh is best)

¼ cup melted butter (with approximately ½ teaspoon of garlic powder mixed in)

Tools needed:

Stock Pot

Cookie Sheet

Pastry Brush

Potato Masher

Directions:

Boil salt water. Clean the potatoes. Boil the potatoes until they are tender, about 30 – 40 minutes depending on how big your potatoes are.

Preheat oven to 425 degrees f. Prepare Cookie sheet with Aluminum Foil or parchment paper (I like to layer parchment paper on foil). Generously brush cookie sheet with garlic olive oil. Place each boiled potato on the cookie sheet leaving ample room for each potato to spread. Individually squash each potato with the potato masher. They need to be about the thickness of a thin slice of bread.

Generously brush with garlic olive oil. Sprinkle with sea salt. Sprinkle with black pepper. Sprinkle with parsley. Sprinkle with Garlic Herb Mrs. Dash. Pour melted garlic butter over each potato.

Bake on the top rack of a 425 degree oven for 20 -25 minutes. For the last 5 minutes Broil on High to create crispy edges and tops.