Garlic Mashed Potatoes

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Hi! I love potatoes, as you guys know from my past posts… This recipe is super good; nothing better than butter and garlic with potatoes! These mashed potatoes are the ones that appeared in the honey glazed thighs recipe yesterday. Hope you guys enjoy this recipe as much as my husband did. He just couldn’t get enough! : )

Ingredients:

3 tablespoons of kosher salt

4 large russet potatoes

8 tablespoons of unsalted butter

4 garlic cloves minced

½ cup of milk

½ cup of heavy cream

Procedure:

Put a large pot of water to boil and add the two teaspoons of kosher salt. 

Peel the potatoes and cut them into 1 inch cubes. When you see the water boil add the potatoes and cook until tender. (From 10 to 15 minutes.)

While you are boiling the potatoes heat the butter in a medium skillet. 

 

When the butter is melted add the minced garlic. (I prefer a garlic press for this.) Cook over low heat until the garlic starts changing color. Be careful not to let burn the butter. Take the pan off the heat and let it rest.

Drain the potatoes and return them to the pot. Mash the potatoes. 

Gradually add the milk and cream (I put both in one big bowl and add them as one) while mashing the potatoes. 

Stir in the garlic mixture and add the remaining teaspoon of salt. 

Make sure to mix well.

Enjoy!

Stuffed Potatoes (Bacon and Cheddar Cheese)

Here we go again! Another stuffed potato recipe. But they are so good! You can do so many things and make so many combinations! The sky is the limit! Hope you guys enjoy my combinations so far.

Ingredients:

1 big russet potato

¼ cup of cheddar cheese

¼ cup of  bacon

1 tablespoon of unsalted butter

Salt to taste

Cheddar cheese (a little extra to put on top)

Procedure:

Put the potato in the oven at 400 degrees Fahrenheit for one hour.When you see that there are 15 minutes left for the potato to be done, start making the filling.

Cut the bacon and put it on the skillet until cooked. Put the cooked bacon in a paper towel to drain.

Once out of the oven cut the potato in half.

Use a spoon to scoop the insides out, but don’t remove all of the potato; remember to leave some in because you want it to hold up the potato while you make the filling.

Mix the insides with the bacon and the cheddar cheese. Add salt (to taste) and the butter. 

Mix it until combined.

Put the mix inside the potatoes and add a little bit of cheddar cheese on top.

Now enjoy!

Stuffed Potatoes (Sour Cream and Green Onions)

Remember when, not that long ago my hubby wanted to eat potatoes? Well he loved the caramelized stuffed onions, so I decided that tonight I’d try another version.  This recipe is very simple but also extremely tasty! Hope You guys enjoy it, and thanks for reading!

Ingredients:

1 big russet potato

¼ cup of green onions

¼ cup of sour cream

1 tablespoon of unsalted butter

Salt to taste

Parmesan cheese

Procedure:

Put the potato in the oven at 400 degrees Fahrenheit for one hour.

When you see that there are 15 minutes left for the potato to be done, start making the filling. Cut the green onions.

Once out of the oven cut the potato in half.

Use a spoon to scoop the insides out, but don’t remove all of the potato; remember to leave some in because you want it to hold up the potato while you make the filling.

Mix the insides with the green onions and the sour cream. Add salt (to taste) and the butter. 

Mix it until combined.

Put the mix inside the potatoes. Add a little bit of parmesan cheese on top.

Now enjoy!

Stuffed Potatos (Caramelized Onions)

My hubby wanted to eat potatos this week so I wanted to make something special for him. I love him lots, so for me there is nothing better than seeing him happy. So this recipe and post are for him, but of course I hope you guys love the recipe as much as he did.

Ingredients:

1 big russet potato

½ of a big onion

1 tablespoon of olive oil

1 tablespoon of unsalted butter

½ teaspoon of salt

Procedure:

Put the potato in the oven at 400 degrees Fahrenheit for one hour.

When you see that there is 15 minutes left for the potato to be done, start making the filling. 

 

Cut the onion thinly. Put the olive oil, salt, unsalted butter and onions in a skillet on medium to high temperature until you see them turn translucent.

Once out of the oven cut the potato in half.

Use a spoon to scoop the insides out, but don’t remove all of the potato; remember  to leave some in because you want it to hold up the potato while you make the filling.

Mix the onions into the potatoes until combined. Once combined fill the potatoes and put some pecorino romano cheese on top. 

Now enjoy!