Savory Mashed Sweet Potatoes

Charles made some awesome ham and sweet potatoes for dinner.  He mashed the sweet potatoes today but stayed with a savory flavor; I loved it!

  • 2 large sweet potato ~ peeled and diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1/2 tsp crushed red pepper
  • 2 Tbs butter
  • 1/4 cup milk
  • 1/4 tsp cayenne

Place sweet potatoes in pot and cover with water; add half of the salt, half of the pepper, thyme, marjoram, and crushed red pepper.  Bring to a boil, reduce heat, and simmer 25 minutes or until tender.  Drain and place in mixing bowl.  Add butter, milk, remaining salt and pepper, and cayenne.  Beat together until smooth.

Enjoy ~ Kimberly

Mashed Potatoes

Just a simple mashed potato on the slightly lighter side.  I used some beef broth for part of the liquid which helped to add great flavor.  Especially tasty with the Salisbury Steak I made yesterday!

Mashed Potatoes

  • 2 1/2 pounds small potatoes
  • 1/4 cup butter
  • 3/4 cup beef stock
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Cover potatoes with water and bring to a boil.  Cook for 20 – 25 minutes or until desired tenderness.  Drain potatoes well and begin mashing with mixer.  Add butter and beef stock mashing well.  Add milk, salt and pepper mixing thoroughly.  Place in buttered casserole and bake for about 20 minutes or until hot.

Enjoy ~ Kimberly

Cheesy Garlic Mashed Red Potatoes

There are many different ways to make mashed potatoes, today I went with a cheesy cheddar version.  These are great when making something without gravy or in place of a scalloped or augratin style potato.  We were having ham for dinner so this made a quick side dish to go along with. I find when I make my potatoes they cool a bit when mashing so you may need to warm these up a bit before serving.  Normally I would place them in a casserole and bake for about 20 minutes while dinner finishes up but today I was in a hurry so after mashing I microwaved them for about 2 minutes to bring the temperature back up.  Either technique works well so go with which ever works best for your time frame.

Cheesy Garlic Mashed Red Potatoes

  • 2 pounds red potatoes diced
  • 3 cloves garlic
  • 1/2 stick butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 1/2 cup cheddar cheese

Cook potatoes and garlic until tender ~ about 15 minutes for small dice.  Drain potatoes well and begin mashing with butter, salt and pepper.  Add about 1/2 cup of the heavy cream.  Mash in sour cream and cheddar cheese.  Check consistency and add remaining cream if needed.  Place mashed potatoes in buttered casserole and bake for 20 minutes at 350 degrees if desired.

Enjoy ~ Kimberly

Roasted Garlic Mashed Potatoes

I love mashed potatoes.  Potatoes and garlic are perfect together.  Today we roasted the garlic before adding to the boiling potatoes; we also decided a bit of goat cheese couldn’t hurt anything so here it goes.

Roasted Garlic Mashed Potatoes

  • 4 pounds russet potatoes
  • 14 cloves roasted garlic
  • 1/4 pound butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2/3 cup heavy cream
  • 4 o.z. goat cheese

Peel the potatoes if desired.  Add peeled garlic cloves and cover with water; cook until tender; we diced ours 1/4 – 1/2 inch and cooked for about 15 minutes. Once tender drain well and using electric mixer begin beating potatoes at low-speed.  Add butter, salt, pepper, and cayenne.  Slowly add cream; you may need more or less depending on potatoes used.  Add goat cheese.  Bake at 350 degrees for about 10 – 15 minutes if desired.

Serve with a little extra butter or gravy.

Enjoy ~ Kimberly