Slow Cooker Garlic Mashed Potatoes

I just bought a crock pot and have been trying to find some recipes that are appealing to me. Trust me, it has been hard. I tend not to be a fan of slow cooker recipes. There is something about the way they look that does not seem appetizing. I don’t mind the chilies/soups, but I already have a couple of chili recipes that I love and don’t need anymore. I am looking for some main course meat recipes that I can add to my repertoire without adding tons of time and effort to my day. Like I said I am struggling to find one I like. So far I have found a mashed potato recipe that may work for my tater lovin’ Hubby. Check it out.

Ingredients

• 3 pounds Yukon gold potatoes, peeled and diced into 1/2-inch chunks
• 1 head garlic, halved
• 2 cups low-sodium chicken broth
• ½ stick (¼ cup) unsalted butter
• ¾ cup half-and-half
• 4 ounces cream cheese, softened
• Kosher salt and cracked black pepper
• Chopped fresh chives, for garnish

Directions

Combine the potatoes and garlic in the slow cooker. Pour the chicken broth over the potatoes, cover and cook on high 3 to 4 hours, or on low 6 to 8 hours.Remove the potatoes and drain, reserving the cooking liquid and removing the garlic. Return the potatoes to the slow cooker.Melt the butter in a small saucepan with the half-and-half over low heat. Remove from the heat and add to the potatoes along with the cream cheese and liberally season with salt and pepper. Use a potato masher to mash, adding the reserved cooking liquid to the potatoes if necessary for the desired consistency. Keep warm before transferring to a serving platter. Garnish with chopped chives.

•  Source: Kelsey Nixon
• Prep Time: 10min
• Cook Time: 5hr 30min
• Total Time: 5hr 40min
• Recipe Yields: 6 servings

Roasted Paprika Parsley Potatoes

Ingredients

• 3 pounds small red new potatoes
• 1 tablespoon extra-virgin olive oil
• ½ stick butter
• 2 teaspoons sweet paprika
• ¼ cup parsley leaves, chopped
• Salt and pepper

Directions

Preheat oven to 450 degrees F.

Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.

• Source: Rachael Ray
• Prep Time: 5min
• Cook Time: 25min
• Total Time: 30min
• Recipe Yields: 6 servings

Basque Parsley Potatoes

I found this recipe completely by accident one morning when searching for some tasty taters to go along with a basic chicken dish. It was perfect, because I had some fresh parsley from dinner the night before and this recipe would help me put it to good use. Don’t you hate how a recipe will call for a fresh herb, but you always have so much left over? I feel like it always goes bad on me before i get the chance to use it again. I am going to have to start growing my own.

After I found the recipe, I started to do a little research about its creator, Denise of Chez Us. I was so excited to hear Denise and her husband are living in San Francisco cooking in a 20 sq. ft. kitchen. Wait, that doesn’t sound right… I am excited about the San Francisco part ,because I am from the Bay Area, and I am amazed by the 20 sq. ft kitchen, because well isn’t it obvious? Don’t let the square footage fool you. Denise is a self-proclaimed foodie, who may “live small, but eats big”. Be sure to check out Chez Us and definitely try this recipe. You know how my Hubby loves potatoes and these were no different. They are definitely a crowd pleaser.

Ingredients

• 3 russet potatoes, peeled, washed and cut into cubes
• 3 tablespoons olive oil
• 1 small head of garlic (about 16 cloves), sliced paper-thin
• 3 cups of water
• 1 tablespoon salt (more or less to taste)
• handful parsley, washed, dried and minced

Directions

Heat olive oil in a large dutch oven. Add half of the garlic, and stir over low-heat, cook until lightly golden. Do not let the garlic get crispy or dark brown, the taste will be bitter. Add the potatoes, the rest of the garlic and stir just enough to coat the potatoes. Add the water and salt. Bring to a boil. Lower heat to a low simmer and cook until the potatoes are soft but still a bit firm; about 20 minutes. It will depend on how large the cubes are. Turn off heat. Season a bit more, if you like a little more salt. Serve. Eat.

Notes: Denise likes to turn off the heat and let the dish sit for about 30 minutes, in the cooking pot, before actually serving. Then gently reheat. When I make these, sometimes I leave the skin on, because I am a fan and the skin has a lot of nutrients. Plus I am lazy, and it is easier that way.

• Source: Denise Woodward | Chez Us

Broiled Zucchini and Potatoes

You guys know I am always looking for some good potato recipes. For one they make for a great side dish for any meat recipe, and secondly my Hubby loves them. I came across a potato dish on the Food Network today that just might work in my house. It uses red potatoes (skin on) and zucchini and herbs, which I like, because sometimes I get a little bored with the bland color of skinned potatoes all by themselves. Boring! I also like that since the veggie and starch are mixed together in on dish, I only have to make one side. Saves me some time, work, cleanup and money. Check it out.

Ingredients

• 4 small new potatoes (red or white, about 1 ½ inches in diameter)
• 2 tablespoons butter
• 1 clove garlic, minced (feel free to add more if you like)
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary leaves
• 2 small zucchini, cut in ½ lengthwise (about 1-inch wide by 5 inches long)
• Pinch kosher salt and freshly ground black pepper
• ¼ cup grated Parmesan

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

• Source: Giada De Laurentiis
• Prep Time: 15min
• Inactive Time: 20min
• Cook Time: 30min
• Total Time: 1hr 5min
• Recipe Yields: 4 servings

Mini Baked Potatoes

How cute are these? I could not resist. Simply adorable, super easy, and can be served as either a side or an appetizer. Love!

Ingredients

• Olive oil
• 8-10 Dutch yellow baby potatoes (or any small potato)
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Sour cream
• Fresh chives, chopped

Directions

Preheat the oven to 400 degrees F. Coat a baking dish with olive oil cooking spray.

Place the potatoes into the baking dish and drizzle with olive oil then season with sea salt, freshly cracked pepper, and garlic powder, to taste then toss to coat evenly. Place into the oven and roast for 20-25 minutes, or until fork tender. Remove from the oven and let them cool for a few minutes. Slit across the top then gently pinch each end of the potato towards the middle. Spoon a bit of sour cream on top followed by a sprinkling of chives. Serve immediately. Enjoy!

• Source: For the Love of Cooking
• Recipe Yields: 4 to 5 servings

Pepper Jack Potatoes

Now that I have gotten a hand on some decent main course recipes, I am now in dire need for some good side dishes to accompany them. I have a couple of decent veggie and rice recipes, but lately I have been really wanting to incorporate some fun tater dishes to my repertoire. I stumbled upon this potato recipe and was immediately head over heels! Who doesn’t love cheesy potatoes? They are even better when you add a kick of pepper jack to the mix. For some reason white cheese always seems healthier than yellow. I know I am weird. What is really great about this recipe is it can go chunky or go mashed. It’s like two recipes in one. Who doesn’t love that? You enjoy this recipe… I am going on the prowl for more delowcious taters.

Ingredients

• 1 ½ pounds potatoes, peeled and cut into 1-inch chunks
• Salt
• 4 ounces pepper jack cheese, thinly sliced and cut into strips (or you can use shredded)
• ½ cup cream

Directions

Place peeled, cut potatoes into a 2 quart-sized pot. Cover with an inch of cold water. Add a tablespoon of salt to the water. Cover and bring to a boil. (Keep your eye on the potatoes, it’s easy to overcook them.) As soon as the water is boiling, uncover and boil for 6 minutes, or until the potatoes are just tender enough so that you can insert a fork into them. The potatoes should be on the slightly underdone side.

Drain the potatoes and put them immediately into a serving bowl. Layer the cheese slices over them and put a plate over the bowl to cover, so that the steam from the potatoes melts the cheese. Let sit for several minutes, then gently fold over with a spoon to spread the melted cheese around. Pour cream over and cover again until served.

Notes: If the potatoes are on the over-cooked side and fall apart as you toss them in the cheese, you can add the cream anyway and mash them for spicy, cheesy mashed potatoes. If the potatoes are still not quite cooked enough and the cheese is not quite melted enough, you can put them in a microwave for 20 seconds or so.

• Source: Simply Recipes
• Recipe Yields: 4 servings