I like my mashed potatoes just about every way you can make them. I love mashed potatoes. Here is my take on Chef John’s Perfect Mashed Potatoes, with extra creamy, lightly cheesy flavor with a dash of fresh herbs.

Ingredients:

• 2 lb russet potatoes, peeled and sliced lengthwise (about 6 medium-large potatoes)
• 1/2 c. butter
• 1/2 c. milk (more, if desired)
• 1/2 c. cream cheese
• 2 garlic cloves
• 1/4 c. sour cream
• 2-3 Tbsp chopped, fresh parsley
• 1/2 c. Parmesan cheese (optional – more, if desired)

You can make these ahead of time, and then reheat in the oven at 350 for 25 minutes.

Instructions:

• Peel & slice the potatoes lengthwise, making sure pieces are evenly sized (quarter the larger pieces). Place the potatoes in a large pot & cover with water; add salt as desired.
• Bring to a boil, reduce heat and simmer on low 25 minutes. Drain and return the potatoes to the pot to cook some of the moisture out of them.
• Mash the potatoes (in batches if you need to) until smooth and fluffy, then add remaining ingredients. Stir well to combine, using a whisk or electric mixer.

It is better to cut your potatoes into large, evenly sized pieces than boil them whole. This way they cook evenly and consistently.

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Creamy Mashed Potatoes

Extra creamy mashed potatoes taste great with turkey gravy, but don't need any extra moisture.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 281kcal

Cost 4

Equipment

• potato masher

Ingredients

• 2 lb russet potatoes
• ½ c unsalted buttter
• ½ c milk
• ¼ tsp salt
• ¼ tsp black or white pepper
• ½ c cream cheese
• ¼ c sour cream
• 2 Tbsp chopped fresh parsley
• 2 garlic cloves, diced
• ½ c Parmesan cheese

Instructions

• Peel & slice the potatoes lengthwise, making sure pieces are evenly sized (quarter the larger pieces). Place the potatoes in a large pot & cover with water; add salt as desired.
• Bring to a boil, reduce heat and simmer on low 25 minutes. Drain and return the potatoes to the pot to cook some of the moisture out of them.
• Mash the potatoes (in batches if you need to) until smooth and fluffy, then add remaining ingredients. Stir well to combine, using a whisk or electric mixer.

Notes

The post Creamy Mashed Potatoes appeared first on Food Love Affair.

The potato salad was so delicious I wanted to make it all the time. Often on the way home from work, I needed to check the ingredients to see if I needed to pick anything up from the store. I could google “f*¢k!ng potato salad” and get it because at first, I couldn’t remember the name of their blog. After a while, Google decided to ignore curse words, so I had to remember them.

This potato salad has simple ingredients and easy assembly. Perfect for your next picnic.

I shared the recipe, I brought it to every picnic and cookout, and I read about them. Turns out they’re a couple of white people in California, and they’re Vegans. Which is funny because here is the [expletive deleted] description of their potato salad:

You can’t have a legit BBQ without a badass potato salad. But don’t be a d!¢k and buy that nasty sh!t at the store. Make this instead; it is cheap as f*¢k and super easy. You can even leave it in the sun for a minute and it won’t get all gross like that potatomayo nonsense they try to pass off as a salad. People don’t deserve that basic, bland sh!t.

badmanners.com

It was normal, everyday language that made me smile, even if I can’t relate to anything else. I couldn’t find their site for a little while. As it turns out, they rebranded from Thug Kitchen to “Bad Manners”. They have a few recipe books, if you’re into that Vegan thing; I’m sure you’ll like it. The potato salad recipe language remains the same, which is nice.

Just boil the potatoes while you cut up your onions, carrots and garlic. Combine your dressing while the potatoes cool, and then mix!

Here is the recipe without trucker mouth:

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Fresh Herb Potato Salad (Thug Kitchen)

A healthy, no-mayo potato salad that actually tastes refreshing.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 258kcal

Cost $8

Ingredients

• 1.5 lbs small red potatoes
• 1 t Dijon mustard
• 3 T white wine vinegar
• 2 T lemon juice
• ¼ c olive oil
• 2 garlic cloves
• ¼ c chives or green onion
• ¼ c fresh dill
• salt
• pepper

Instructions

• Cut potatoes into bite size pieces and boil in salted water for 10 – 15 minutes or until tender.
• Dice the garlic and mix with mustard, vinegar, lemon juice and oil.
• Drain the potatoes and toss with dressing in a large bowl. Add carrots, fresh herbs and salt and pepper to taste.
• Chill in the refrigerator for 30 minutes. If the potatoes look dry before serving, toss with a little more vinegar and olive oil.

Notes

The post Fresh Herb Potato Salad (Thug Kitchen) appeared first on Food Love Affair.

Say Cheese

More cheese means more saturated fat. But, you can reduce the Saturated Fat by cutting the Colby Cheese in half or replacing some of the cheddar with mozzarella, which is lower in calories, sodium and fat and makes a gooey-er cheese base. Don’t worry too much about your LDLs, as data from long-term Harvard studies indicate that “dairy fat [is] not associated with a higher risk of cardiovascular disease … when compared with the same amount of calories from carbohydrates.” In addition to being rich in protein and calcium, cheddar is a good source of vitamin K, which is important for heart and bone health, preventing calcium from being deposited in the walls of your arteries and veins.

We love pepper in our house, so we top it with more Fresh-ground peppercorns.

I like potatoes – like, a lot – and my favorite shredded hash browns from the frozen section are Mr. Dell’s because the Ingredient label reads like this:

Potatoes

Other similar recipes are called “Funeral Potatoes”, “Cheesy potatoes”, “Cheesy Hash Browns” and more, which vary with or without a topping (usually crushed corn flakes or potato chips).

Ingredients

• 1 bag frozen Shredded Hash Browns (thawed)
• ½ c Butter, melted
• 1 can Cream of Chicken Soup
• 16 oz Sour Cream
• ½ Onion, chopped
• 2 c Colby Cheese, shredded
• 1 c Cheddar Cheese, shredded
• ½ t Garlic powder
• ¼ t pepper

Instructions

• Preheat oven to 350° F
• Combine all ingredients in a large bowl, reserving 1 c. of cheese for topping.

Pour into a greased 9×13 casserole dish and top with reserved cheese.

Bake (uncovered) for 50 minutes

Let it cool a bit before serving, it will be bubbling and boiling its ooey-gooey cheesiness right out of the oven.

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Hashbrown Casserole

These Cheesy Hashbrown Potatoes are pure comfort!

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 567kcal

Cost $13

Ingredients

• 30 oz frozen Shredded Hash Browns (thawed)
• ½ c Butter, melted
• 10.5 oz Cream of Chicken Soup
• 16 oz Sour Cream
• ½ Onion, chopped
• 2 c Colby Cheese, shredded
• 1 c Cheddar Cheese, shredded
• ½ t Garlic powder
• ¼ t pepper

Instructions

• Preheat oven to 350° F
• Combine all ingredients in a large bowl, reserving 1 c. of cheese for topping
• Pour into a greased 9×13 casserole dish and top with reserved cheese
• Bake (uncovered) for 50 minutes

Notes

% Daily Value*
Total Fat 42g	54%
Saturated Fat 20.8g	104%
Cholesterol 80mg	27%
Sodium 773mg	34%
Total Carbohydrate 35.2g	13%
Dietary Fiber 2.9g	10%
Total Sugars 2g
Protein 13g
Vitamin D 8mcg	39%
Calcium 309mg	24%
Iron 1mg	6%
Potassium 622mg	13%

Recipe analyzed by 

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