Category: Potatoes

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Roasted Garlic Mashed Potatoes

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Roasted Garlic Mashed Potatoes


Roasted garlic mashed potatoes are a decadent side dish that transforms a humble classic into an elevated, flavorful experience. Perfect for holiday gatherings or cozy family dinners, this recipe combines the rich sweetness of roasted garlic with the creamy texture of whipped potatoes. Using russet potatoes as the base ensures a fluffy consistency, while the addition of heavy cream, sour cream, and butter creates a silky, indulgent finish. A touch of fresh thyme adds a subtle, herby note that complements the garlic and ties the flavors together beautifully.

The key to this dish’s robust garlic flavor lies in a combination of roasted and boiled garlic. Roasting garlic at 400°F brings out its natural sweetness and mellows its sharpness, while boiling raw garlic with the potatoes infuses them with a mild, savory undertone. After carefully preparing and mashing the potatoes, they’re mixed with a luxurious butter and cream blend, infused with roasted garlic, to create a smooth and rich consistency. This dish is the perfect accompaniment to roasts, turkey, or even a hearty vegetarian main, offering comfort and bold flavor in every bite.

Whether you’re hosting a festive holiday feast or simply craving a bowl of creamy mashed potatoes, this recipe is both versatile and unforgettable. The rich garlic aroma wafting from the oven will have everyone eagerly awaiting the first bite. These roasted garlic mashed potatoes strike the perfect balance between rustic simplicity and refined elegance, making them a crowd-pleaser no matter the occasion.

Ingredients

  • 5 pounds russet potatoes
  • 4 heads of garlic
  • 1 ½ sticks salted butter
  • 1 cup heavy whipping cream
  • 1 cup sour cream
  • 1 sprig fresh thyme
  • 1 tablespoon salt

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Directions

Preheat the oven to 400°F (200°C). Cut the tops off 3 heads of garlic (the side without roots) and place each on its own sheet of foil. Drizzle olive oil over each garlic head, then wrap them tightly in foil. Roast for 45 minutes or until the garlic cloves are soft and golden brown. Let the garlic cool for 10 minutes, then squeeze out the roasted cloves into a small bowl and set aside.


Take the 4th head of garlic, separate the cloves, and peel off the paper. Set the peeled garlic cloves aside to add to the pot when boiling the potatoes.


Peel the russet potatoes and cut them into 2-inch cubes to ensure even cooking. Place the cubed potatoes in a large pot, add 1 tablespoon of salt, and cover them with cold water. Add the peeled raw garlic cloves to the pot.


Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 25 minutes, or until the potatoes are fork-tender and break apart easily. Drain the potatoes and garlic cloves in a colander, allowing them to sit for 5 minutes to release any excess moisture.


While the potatoes are cooking, melt 1 ½ sticks of salted butter in a medium-sized skillet over medium heat. Reduce the heat to medium-low, then stir in the heavy whipping cream and sour cream. Add the roasted garlic cloves and the sprig of thyme to the butter mixture, stirring gently to combine. Remove the skillet from the heat and set aside.


Discard the boiled garlic cloves from the potatoes. Use a potato masher to break down the potato chunks directly in the pot. Alternatively, pass the potatoes through a potato ricer for an ultra-smooth texture. Keep the potatoes on low heat to stay warm.


Gradually fold the butter cream mixture into the mashed potatoes, stirring gently until everything is well combined and creamy. Taste and adjust seasoning if needed. Serve warm as a side dish for your favorite main course.

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Loaded Twice Baked Potatoes

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Loaded Twice Baked Potatoes

This indulgent dish is a celebration of comfort, blending the creamy richness of baked potatoes with the savory delights of crispy bacon, green onions, and a decadent medley of cheeses and seasonings.

Start with four russet potatoes, baking them to perfection until the skin crisps and the interior becomes pillowy and tender. But the magic doesn’t stop there. These spuds undergo a transformation that elevates them from ordinary to extraordinary, as we embark on the twice-baked journey.

Picture this: fluffy potato insides whipped to perfection with butter, half n half, and sour cream. This velvety mash becomes the canvas for an array of enticing ingredients, including crispy bacon strips that add a smoky crunch, and green onions that bring a burst of freshness and color.

But the real secret lies in the seasoning. Enter a tantalizing blend of kosher salt, black pepper, rosemary, garlic powder, and smoked paprika, infusing the potatoes with layers of flavor that dance on the palate.

As the final touch, a generous shower of shredded cheddar cheese blankets these savory creations, creating a golden crown that turns the humble spud into a loaded masterpiece.

Whether served as a decadent side dish or the star of your meal, these Loaded Twice Baked Potatoes promise a symphony of textures and flavors. The richness of the mashed potatoes, the smokiness of bacon, the freshness of green onions, and the savory allure of cheese come together to create a dish that’s as comforting as it is indulgent.

Ingredients

  • 4 russet potatoes
  • 8 strips thick bacon
  • 5 green onions
  • 4 tsp butter
  • ½ cup half n half
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp rosemary
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika

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Directions

Preheat the oven at 425 degrees. Wash the potatoes then dry them off with a paper towel. Poke several holes in each potato with a fork. Rub each potato down with vegetable or olive oil, then heavily season them with kosher salt. Roll the potatoes around in the excess salt. Don’t worry about having too much salt as much of this salt will fall off during the upcoming steps.


Place the potatoes on a cooling rack that is on a cookie sheet with aluminum foil. Bake for 50 to 65 minutes until they reach 205 F internally. Remove the potatoes from the oven and carefully slice a strip lengthwise down the top of each potato. Give each potato a squeeze from the ends of the slice strip to push them slightly open. Allow them to cool to touch before their next step.


While the potatoes bake, dice the green onions and divide them in two piles. Finley chop one of the piles and set that aside to use in the potato mixture. Set the other larger diced pile aside to use as a topping.


Next, stack the bacon slices and then cut them into small bits. Cook the bacon bits in a frying pan on medium heat until they start turning brown and the grease starts foaming. Use a slotted spoon to carefully remove the bacon bits and place them on paper towels to absorb the grease. After the bacon cools, finely chop half of the bits and set them aside to use in the potato mixture. Set the rest aside to use as a topping.


When the potatoes are cool to touch, use a spoon to remove the potato flesh and leave a small amount on the inside skin surface. Add the potato flesh to a large mixing bowl, then use a potato masher to break down the potato flesh into a smoother consistency. Add the room temperature half and half, the softened butter, room temperature sour cream, salt, pepper, rosemary, 3/4 of the cheddar cheese, finely chopped green onion and bacon. Mix everything together then stuff the potatoes with this filling. Top the potatoes with the remaining cheese. At this point you can place the potatoes in the refrigerator and hold them there for up to 1 day until you are ready to give them the final bake.


Place the potatoes back on the cookie sheet and bake at 350 F for 15 minutes. Top with the remaining bacon and green onions.

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Rosemary Romano Mashed Potatoes

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Rosemary Romano Mashed Potatoes

Today, we’re delving into the world of comfort food with our Rosemary Romano Mashed Potatoes. This recipe takes the humble potato and transforms it into a luxurious side dish that’s rich, creamy, and infused with the aromatic magic of fresh rosemary.

At the heart of these mashed potatoes are the russet potatoes themselves, a starchy wonder that becomes the perfect canvas for our culinary creativity. But what truly sets this recipe apart is the combination of savory Pecorino Romano cheese, which adds a salty and nutty depth, and crispy diced pancetta that provides a delightful contrast of textures and a burst of flavor.

To achieve that luxurious creaminess, we’ll enlist the help of two dairy champions: unsalted butter and heavy whipping cream. They’ll melt together into a silky indulgence that will make your taste buds sing. And for that extra touch of tang and richness, we’ll introduce sour cream, creating a harmonious balance of flavors.

The star of the flavor show, however, is the fragrant and earthy fresh rosemary. As it dances through the potatoes, it will infuse them with a tantalizing aroma and a hint of piney sweetness, creating a symphony of flavors that will leave you craving more.

Whether you’re planning a holiday feast, a Sunday dinner, or simply want to turn an ordinary weeknight into something extraordinary, these Rosemary Romano Mashed Potatoes are your ticket to culinary bliss. Get ready to impress your family and friends with a side dish that’s not just food; it’s a warm, comforting embrace on a plate.

Ingredients

  • 4 pounds russet potatoes
  • 8 oz pecorino romano cheese
  • 4 oz diced pancetta
  • 1 stick unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup sour cream
  • 3-4 sprigs fresh rosemary

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Directions

First, peel the potato skins then cut them into 2 inch cubes. Make sure all cubes are roughly the same size so that they cook evenly. Place the potatoes in a large pot, then add 1 tablespoon of salt, and submerge them with cold water. Next, bring everything to a boil over high heat and then reduce the heat to medium low, maintaining a simmer. Cook the potatoes for 15 to 25 minutes until they are tender and break apart when stuck with a knife or fork. Drain the potatoes in a colander and let them sit for 5 minutes. Return them to the pot on a low heat for a few minutes to evaporate off excess moisture.


While the potatoes are cooking, finely mince the rosemary and hand shred the cheese.


In a skillet on medium heat, cook the pancetta for roughly 10 minutes until they turn brown. Remove them from the pan and place them on paper towels to absorb the grease. Safely drain the grease from the pan into a jar. Next, melt the butter in the pan over medium heat. Reduce the heat to medium low, then slowly add in the heavy whipping cream and sour cream. Add the rosemary then a minute later remove the skillet from the heat.

Use a potato masher to break down the potato chunks or use a potato ricer and finely mash them into the pot. Slowly fold the butter cream mixture into the potatoes and mix everything together. Finally add in the grated Romano cheese and mash or mix for another minute. If the potatoes seem dry, add 1/4 – 1/2 cup of whipping cream and 1/4 – 1/2 cup of sour cream to moisten up the mashed potatoes.

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Loaded Smashed Mashed Potatoes

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Loaded Smashed Mashed Potatoes

In a world of mashed potatoes dominated by Joel Robuchon’s perfect French mashed pommes de terre recipe, we bring you a somewhat polar opposite. This is a hearty rustic flavor rich expression of what a potato truly can become. Ok enough fluff, this is a simple easy to make recipe that will compliment anything you are cooking up for the holidays or a special weekend meal. The main goal of this recipe is to mix chunky bits and skins of the potato into a dairy and bacon infused mashed potato experience. All of the non potato veggie chopping steps and cheese shredding steps can be done ahead of time allowing you to stress less on the holiday. And when you make this recipe not only is it an easy win but you might be elected master chef for your next family gathering.

Ingredients

  • 4 – 5 (3 pounds) russet potatoes
  • 3 garlic cloves
  • 3 green onions
  • 1 stick butter
  • 1 cup heavy whipping cream
  • 8 oz sharp cheddar cheese
  • 2 sprigs fresh thyme or rosemary
  • 12 oz bacon
  • 1 tablespoon salt

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Directions

Wash then cut the potatoes into about 6 large chunks. Leave the skins on and make sure all chunks are relatively the same size. Place the potatoes in a large pot, add the salt, and cover with water. Bring to a boil on high heat and then reduce heat to medium and maintain a simmer. Cook 15 – 25 minutes until potatoes are tender when stuck with a fork or knife. Drain the potatoes and let them drip dry for a few minutes before adding them back to the pot with the burner off.


While the potatoes are cooking, slice the bacon into bits and fry it in a skillet on medium heat. When the bacon grease starts foaming and the bits are turning brown, remove the bits with a slotted spoon and place them on layered paper towels.


While the bacon is cooking, thinly slice the green onions, setting aside some of the green ends for a topping later on. Mince the garlic cloves. Mince the fresh thyme. Hand shred the block of cheddar cheese.


In a skillet at medium heat, add about ¼ tablespoon of butter. Fry the onions for about 3 minutes, then add the garlic and thyme or rosemary. Continue cooking for 2 minutes, then reduce the heat to low. Add the remaining butter, whipping cream, and about half of the cheese.


Combine the skillet contents, the remaining shredded cheese and bacon bits into the pot with the potatoes. Using a potato masher, partially mash the potatoes, leaving some large chunks. Stir everything together until all is incorporated. Top with the green onions that were set aside.

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