January 30, 2017
Yes, potatoes are my love language. It’s hard to admit this next fact, but I’d choose a variety of them over a steak any day. That’s wrong. I know it and admit it.
This post has been sitting in a draft for four years. It’s time I hit publish, even with the original photo and new ones taken. I have 60 more recipes waiting. Some day this site will be back up and humming. 🙂
Some of the best additions to a meal can be the most simple. Mashed potatoes are a staple of many homes, but so often we let them be plain and bland. With a little extra effort, you can make them the highlight of your meal.
We served these for our Thanksgiving dinner, and I think just about everyone present raved about them.
Roasted Garlic Mashed Potatoes with Bacon
1 pkg bacon
1 large head garlic (or store bought minced garlic for time saving)
1 tsp olive oil
4 medium russet potatoes, skin-on for nutrients
4 – 5 T butter
1/4 to 1/2 cup heavy cream for full flavor
1 1/2 tsp kosher salt
1 tsp chives (optional)
Preheat oven according to bacon package directions.
**Cut the top off of garlic. Place garlic on a square of tin foil, and drizzle with olive oil. Wrap tin foil around garlic. Fresh garlic gives the best flavor, but store-bought minced works when short on time.
Scrub potatoes clean, and set aside.
Cook bacon in the oven according to package directions. I love to cook bacon in bulk using these directions. It makes it so easy. (Make sure to leave bacon in long enough to get crispy bacon.)When bacon is cool, break bacon into bits and set aside.
Turn oven temperature to 400°. **Roast the garlic in its tin foil for about 30 minutes, or until garlic is tender. Let cool, and squeeze out the garlic cloves. Set garlic aside.
Meanwhile, place potatoes in a stock pot and cover with water by at least one inch. Cover and bring to a boil, cooking potatoes for 20 to 25 minutes, or until you can easily pierce the potato with a fork with little to no resistance. Drain the potatoes.
Return the stock pot to low heat, add butter, heavy cream, salt, roasted garlic, and bacon bits. Mash with a potato masher until thoroughly mixed. Season with additional cream or salt if necessary. Stir in the chives. Sprinkle with chives (optional), and serve.
October 11, 2016
Our family stirs up varying debates.
Sometimes topics run deep and introspective, swapping between politics, religion and other politically incorrect table talk discussions, while others, well, they are a debate for debate sake.
Tonight’s debate sparked discussion on chili vs. soup.
You see this delicious and oh, so easy Tex Mex Chicken Chili, er, Soup can be either, depending on how much broth you choose to add.
All I know is that we love it and it’s a great change from the traditional chili. Of course, since we already have our chicken cooked up in bulk and ready to go, this is one of those perfect comfort night meals that is ready to go on a moment’s notice.
Keep the pantry stocked and you’ll be ready all winter long. [Read More…]
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