Tag Archives: potato

Crispy Smashed Potatoes.

It was another “Blogger’s Choice” swap and this time, I was paired with Dawn’s blog, Simple Gourmet Cooking.  I bookmarked a number of recipes to come back to, but ultimately these little morsels of goodness won out.

Back on St. Patrick’s Day, I had planned to make corned beef and cabbage but we ended up going to my in-laws instead.  I had already bought my corned beef but figured I’d just make it later in the week.  Cut to earlier this week, where the brisket still sat in the drawer with the sell-by date printed on the package fast approaching.

So I tossed the corned beef in the slow cooker with some beer and let it get to work.  These were the perfect accompaniment to the tender brisket.  They were crispy on the outside and creamy on the inside.  It’s my new favorite way to prepare potatoes.  I’ve already made them again since, just changing up the herbs a bit.  I love that they’re so versatile, they can easily pair with whatever main you’re serving, which is great for me since I so often forget about side dishes.

Crispy Smashed Potatoes – slightly adapted from Simple Gourmet Cooking

  • Baby Yukon Gold Potatoes (as many as you want to make – I made 10 to feed 3 people)
  • 3/4 Cup Water
  • Olive Oil, for drizzling
  • Salt and Pepper, to taste
  • Fresh Chives, chopped
  • Shredded Parmesan Cheese, to taste

Preheat oven to 450.

Place the potatoes on a rimmed baking sheet and add the water.  Cover the baking sheet tightly with foil to allow the potatoes to steam.  Cook for 25-30 minutes, until soft.

Take the potatoes out of the oven and remove the foil.  Allow the potatoes to cool for a few minutes, then wipe up any remaining water with a paper towel.

Drizzle some olive oil over the potatoes and roll them around so that they are evenly coated.  Using the bottom of a plate, lightly smash the potatoes.  Season with salt and pepper, to taste, then sprinkle with chopped chives and Parmesan cheese.

Return to the oven and cook 15-25 minutes, until crisp.  Take care not to overcook.

Lighter Loaded Baked Potato Soup.

As soon as I received my assignment for this week’s potato themed recipe swap, I did a little dance of joy.  You see back in college, a few friends and I had a standing date every month at a local chain restaurant, and each time I’d order their famous loaded baked potato soup.  It was incredibly delicious.

I loved that this recipe gave me a reason to finally buy an immersion blender! How the hell have I been living without one?!  It’s quite an amazing little tool.  We broke our blender (and our Magic Bullet… We have really bad luck with small kitchen appliances) before Christmas and we’ve been really sad ever since.  No more Green Monsters, no more margaritas.  Sad, sad pandas.  But now, we’ve turned our frowns upside down and are really looking forward to playing around with the newest addition to our kitchen.

I also loved that this version was “lighter” than many of those you’d find at a restaurant.  It doesn’t need to have tons of fat to have tons of flavor…  But I’m sure the generous dash of truffle salt also helped with that too.  I chose to use vegetable broth in lieu of chicken broth since I had some already open, and it made a great vegetarian soup.  But as good as the soup base is on it’s own, the toppings are what take the cake.  The bacon?  Heavenly as always, but if you don’t eat meat, leave it off and you have a wonderfully easy meatless meal!

Lighter Loaded Baked Potato Soup – slightly adapted from Cheese Curd in Paradise

  • 5 Medium Yukon Gold Potatoes, peeled and diced
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 Sweet Onion, diced
  • 2 Celery Stalks, diced
  • 3 Cloves Garlic, minced
  • 1 tsp. Fresh Thyme, chopped
  • 1/4 Cup Flour
  • 32 Oz. Vegetable Broth
  • 1 Cup Skim Milk
  • Truffle Salt and Pepper, to taste

Suggested Toppings:

  • Chopped Cooked Bacon
  • Sliced Green onion
  • Diced Tomato
  • Sour Cream
  • Shredded Cheddar Cheese
  • Oyster Crackers
  • Hot Sauce

Bring a large pot of salted water to a boil.  Add the chopped potatoes and cook until tender, about 10 minutes.  Drain in a colander and set aside.

Return the (empty) pot to the stove, and over medium heat, add the butter and olive oil.  Add the onions, celery and thyme and saute until tender.  Add the garlic and cook an additional 2 minutes.  Add the flour and stir until the mixture is coated.

Slowly add the stock to the pot.  Stir to mix, then add the milk.  Allow to simmer, stirring constantly until the mixture thickens, about 2-3 minutes.  Turn off heat.

Add half of the potatoes back to the pot.  Using an immersion blender, blend well.  Once well blended, add the remaining potatoes and a generous dash of truffle salt (or salt and pepper) and stir to combine.

Serve hot with toppings of your choice.

Blue Cheese and Roasted Apple Mashed Potatoes.

I’m participating again this month in the Crazy Cooking Challenge!  This month’s challenge was to find the ultimate mashed potato recipe.  I’m really excited to see what everyone has come up with since mashed potatoes are such a staple item in many households.


I was excited to find this recipe from Baked Bree, a blog with drool-inducing recipes and photos that I read fairly regularly.  As soon as I stumbled upon this one, I knew that it would be the winner.  While it may seem like an unusual mix of flavors, they complemented each other perfectly.  I loved the slight sweetness of the roasted apples and honey, and the sharp bite of the blue cheese.  I served it alongside porkchops, and it was a wonderful, hearty meal.

So don’t be afraid to try something different next time mashed potatoes end up on your menu.  You won’t be disappointed.  And make sure to check out the other entries at the end of this post for even more mashed potato goodness!

Blue Cheese and Roasted Apple Mashed Potatoes – slightly adapted from Baked Bree

  • 3 Lbs. Yukon Gold Potatoes, peeled and quartered
  • 3 Golden Delicious Apples, peeled, cored and quartered
  • Generous drizzle of Olive Oil
  • 2 Tbsp. Butter
  • 2/3 Cup Milk
  • 1 8 oz. Package Cream Cheese
  • 5 oz. Blue Cheese
  • 3-4 Tbsp. Honey
  • 1 Tbsp. Fresh Chives, chopped, plus more for garnish
  • Salt and Pepper, to taste

Preheat oven to 350.

Place the chopped apples in a piece of foil.  Drizzle with olive oil and season with salt and pepper.  Wrap the foil around the apples, creating a packet.  Place on a baking sheet and bake for 20-25 minutes, until apples are soft.  When apples are done baking, leave the oven on.

While the apples are baking, boil the potatoes in a large pot of water.  Cook until a fork inserted into a potato comes out easily.  Drain the potatoes and transfer to a large bowl.  Add the apples to the bowl.

Add the butter and milk and mash well until the butter has melted.  Doing this step first will help to prevent your potatoes from becoming gummy.

Add the cream cheese, blue cheese (reserving a small handful for topping) and honey and mash until combined.  Stir in the chives.

Transfer potatoes to an oven safe dish.  Sprinkle with reserved blue cheese.  Bake until the potatoes get bubbly and the the top becomes golden brown.  Remove from oven and sprinkle with additional chives before serving.

Asian Potato Salad.

It’s that time of year when summer parties are in abundance.  One thing you can be certain of is that some sort of potato salad will be in attendance at the festivities, so it was only fitting that this month’s Daring Cooks challenge was potato salad.

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Because potato salad is so prevalent at summer picnics and barbeques, I knew that I wanted to make something different from your typical mayo-laden, calorie dense variety.  And different it was.

This potato salad packed an Asian flavored punch directly to my tastebuds and was a welcome addition to our table.  The original recipe calls for sweet potatoes, which I think would make a great salad even better.  So try this unique spin on your average potato salad at your next summer party!  You won’t be disappointed.

Asian Potato Salad – adapted from Food and Wine

*This recipe makes a large bowlful of potato salad.  If you are having/attending a smaller event, I recommend halving the recipe, reducing the soy sauce to 1/4 Cup.

  • 10 Russet Potatoes, scrubbed, peeled and cut into 1 inch pieces
  • 1 Cup plus 4 Tbsp. Toasted Sesame Oil
  • 2 Tbsp. Garlic, minced
  • 1/3 Cup Soy Sauce (I always use low sodium)
  • 2 Tbsp. Ginger, minced
  • 4 Tbsp. Seasoned Rice Vinegar
  • 1/4 Cup Sugar
  • 2 Tbsp. Dijon Mustard
  • 1 Cup Plain Greek Yogurt
  • 2 8 oz Cans Water Chestnuts, sliced
  • 1 Bunch Green Onions, chopped, green parts only
  • Salt and Pepper, to taste

Place the potatoes in a large pot and cover with water.  Bring to a boil, then turn off heat, cover and allow to sit for 6 minutes.  Pierce potatoes with a fork to check for doneness.  They should be soft, yet still remain firm.  Drain potatoes into a colander and rinse with cold water.  Set aside.

Heat 2 Tbsp. of toasted sesame oil in a medium saucepan.  Once hot, add garlic, soy sauce and ginger and cook for 2-3 minutes, until very fragrant.  Remove from heat and whisk in dijon mustard, seasoned rice vinegar and sugar.  Transfer sauce to a bowl, add the water chestnuts and green onion and set aside for 10 minutes.

Add the remaining toasted sesame oil and greek yogurt to the water chestnut mixture, season with salt and pepper and mix well.  Fold in the potatoes.

This salad can be refrigerated overnight, but is best served warm or at room temperature.