Category: Side Dishes

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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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Cuban Style Black Beans

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Cuban Style Black Beans

Picture a pot of simmering black beans, infused with the warm flavors of garlic, onions, and bell peppers, gently stewing on the stove. As the aroma fills your kitchen, you’ll be transported to a bustling Cuban market, where the air is alive with the tantalizing scents of street food and spices.

But the magic of Cuban-style black beans doesn’t stop there. This dish is a testament to the art of slow cooking, allowing the flavors to meld together over time, creating a depth and complexity that’s simply irresistible. With each spoonful, you’ll taste the smoky undertones of cumin, the tang of vinegar all coming together in perfect harmony.

Whether served as a hearty side dish or a satisfying main course, our Cuban-Style Black Beans are sure to delight your taste buds and transport you to a place of culinary bliss.

Ingredients

  • 14 oz Goya black beans
  • 4 cups water
  • 1 can chicken broth
  • 1 spanish onions diced
  • 1 green bell pepper diced
  • 3 cloves minced garlic
  • 1/4 cup cilantro
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black peppercorn
  • 1 packet Sazon
  • 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 1 bay leaf

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Directions

Soak the beans overnight in water then discard the water and pour the beans into a strainer. Wash the beans with water checking for stones and anything not a bean.


Place the beans in a medium pot and add 4 cups of water, 1 can of chicken broth or 1 chicken bullion cube, and 1 tablespoon olive oil. Bring the beans to a boil then reduce the heat to medium low. Cover the saucepan and simmer for 1.5 hours. Do not cover until after reducing heat.


Finely dice or use a mini chopper on 1 Spanish onion and one green bell pepper. Saute the onion and pepper on medium heat for about 10 minutes until the onions turn translucent.


While cooking, grind the diced garlic cloves along with 1 tsp salt and 1 tsp black peppercorns with a mortar and pestle. Add the garlic mixture to the onion and pepper and cook for another 2 minutes.


Transfer the mixture to the beans. Add the cilantro, bay leaf, seasoning, vinegar and oil. Simmer on medium low for 1 hour, then remove the bay leaf.


Use an immersion blender to break down some the beans creating a thicker consistency. Pulse the power button on the blender for for roughly 2 minutes. If you do not have an immersion blender, use a regular blender with 1 cup of beans and pulse carefully trying to keep some chunks in the beans. Don’t overdo this step you want a thick consistency, not a smoothie!


Continue to cook on medium low without the lid for 30 – 60 minutes until the liquid thickens and reaches a desired consistency.

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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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Tuscan White Bean Salad

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Tuscan White Bean Salad

Are you looking for a light, healthy, and easy-to-make salad recipe that will satisfy your taste buds and provide you with essential nutrients? Look no further than Tuscan White Bean Salad! This versatile dish is perfect for any occasion, whether you’re having a backyard BBQ, a potluck dinner, or a simple weekday lunch.

Before we dive into the recipe, let’s take a moment to appreciate the nutritional benefits of Tuscan White Bean Salad. This dish is packed with plant-based protein, fiber, vitamins, and minerals, making it a healthy and satisfying meal option. Here are some of the key nutrients found in Tuscan White Bean Salad:

  • Protein: White beans are an excellent source of protein, with one cup of cooked beans containing around 15 grams of protein. Protein is essential for building and repairing tissues, and it also helps you feel full and satisfied after meals.
  • Fiber: Both the beans and the vegetables in this salad are rich in fiber, which is important for digestion, blood sugar control, and heart health. Fiber also helps you feel full for longer, which can aid in weight management.
  • Vitamins and minerals: Tuscan White Bean Salad is a great source of several vitamins and minerals, including vitamin C, vitamin K, folate, iron, and potassium. These nutrients are essential for maintaining a healthy immune system, strong bones, and healthy blood pressure levels.

    • Ingredients

    • 2 15oz cans cannellini beans
    • 1 pint cherry tomatoes
    • ½ red onion
    • ½ green pepper
    • ¼ cup chopped fresh basil
    • ¼ cup capers
    • ¼ cup parsley
    • ¼ cup olive oil
    • ½ lemon juice and zest
    • ½ tsp red pepper flakes

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    Directions

    First, pour out the cannellini beans into a colander to drain and wash them. While they dry, slice the cherry tomatoes into 3 slices each. For small tomatoes just cut those in half. Dice the onion and pepper then combine it with the tomatoes in a bowl.


    Add the beans to the bowl then add the capers and olive oil. Add the zest of a half lemon, then the juice. Mix everything together then add the red pepper flakes, chopped basil and chopped parsley. Mix once more and refrigerate for 1 -2 hours. Serve and enjoy.

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